Duck Prosciutto Recipe
Moulard Dark Breast. Spiced, Tender, Sweet
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Ingredients
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Duck Preparation
Curing
Method
Duck Preparation
- 1
Prepare the Duck Breasts
Start by scoring the skin of the Moulard duck breasts in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render out during cooking.
- 2
Seasoning Mix
In a bowl, combine salt, brown sugar, black peppercorns (crushed), dried thyme, garlic powder, and cayenne pepper. Mix well.
- 3
Rub the Duck Breasts
Rub the spice mixture generously over the duck breasts, ensuring the mixture gets into the scored skin.
Curing
- 4
Cure the Duck Breasts
In a separate bowl, mix the curing salt with the duck breasts. Place the breasts in a vacuum-seal bag or wrap tightly in plastic wrap, making sure the curing salt is evenly distributed.
- 5
Refrigeration
Refrigerate the duck breasts for 5 to 7 days, turning the bag every day to ensure even curing.
- 6
Rinse and Dry
After the curing period, remove the duck breasts from the bag, rinse under cold water to remove excess curing salt, and pat dry with paper towels.
- 7
Air Dry
Place the duck breasts on a rack in the refrigerator for an additional 24 hours to form a pellicle (a tacky surface) which helps with the drying process.
