Duck Prosciutto Recipe
duck breast cured with sea salt, peppercorns, garlic
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Ingredients
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Main Ingredients
Additional Equipment
Method
Preparation of Duck Breast
- 1
Prepare the Duck
Trim any excess fat from the duck breasts. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
Curing Process
- 2
Mix Cure Ingredients
In a bowl, combine the sea salt, crushed black peppercorns, and minced garlic cloves to create a curing mixture.
- 3
Apply Cure
Rub the curing mixture evenly over both sides of the duck breasts, ensuring that the mixture gets into the scored skin.
- 4
Wrap and Refrigerate
Wrap the duck breasts tightly in plastic wrap and place them in an airtight container. Refrigerate for 24-48 hours.
After Curing
- 5
Rinse and Dry
After the curing time, remove the duck breasts from the fridge, unwrap, and rinse off the curing mixture under cold running water. Pat dry with paper towels.
- 6
Hang to Dry
Use butcher's twine to tie the duck breasts and hang them in a cool, dry place with good air circulation for about 2 weeks, until they are firm to the touch.
Serving
- 7
Slice and Serve
Once dried, slice the duck prosciutto thinly and serve it with cheese, fruits, or on a charcuterie board.
