Duck Prosciutto Recipe

Trim and weigh

Pat duck breasts dry with paper towels. Trim excess loose fat or connective tissue so the breast has a tidy, even shape. Weigh each breast if you want to monitor cure ratio; typical breasts are 6–8 oz (180–230 g).

Prepare cure mix

In a bowl, combine kosher salt, granulated sugar, and pink curing salt. Mix thoroughly so the curing salt is evenly distributed. This mixture will draw moisture out and cure the meat.

Apply cure

Place a layer of 1–2 tablespoons of the cure mix in the bottom of a nonreactive container (glass, ceramic, or food-safe plastic). Rub each breast all over with a little of the cure mixture so every surface is coated, then place breasts skin-side down in the container. Sprinkle remaining cure over the tops so breasts are well coated. If using, press garlic slices onto the meat sides. Cover the container tightly with plastic wrap.

Refrigerate to cure

Transfer the container to the refrigerator. Cure 24–48 hours depending on breast thickness: about 24 hours for thin (1/2-inch) slices, 36–48 hours for thicker breasts. Flip the breasts every 12 hours, redistributing any liquid that accumulates. The meat should feel firm when pressed and will have released noticeable brine.

Rinse and dry

After the curing period, remove each breast and rinse thoroughly under cold running water to remove excess salt mixture. Pat completely dry with paper towels. It’s important to remove as much cure as possible to avoid overly salty finished prosciutto.

Season outer surface

Lightly coat the meat sides (the lean side) with the cracked black pepper, crushed juniper berries, and thyme, pressing the spices gently so they adhere. Do not add extra salt. If you used garlic during cure and want more garlic flavor, tuck an additional thin slice beneath the spices.

Wrap for drying

Wrap each breast tightly in a double layer of cheesecloth or a breathable muslin. If you prefer a firmer outer crust, you can wrap in cling film followed by cheesecloth, but ensure some airflow. Tie with butcher’s twine at one end to form a small hanging loop.

Hang to dry

Hang the wrapped breasts in a cool, well-ventilated place (ideal 50–60°F / 10–15°C with 60–70% humidity). If you don’t have ideal conditions, place on a wire rack in the refrigerator or in a food dryer/fermentation chamber set to those parameters. Allow to dry 2–3 weeks until the breasts have lost about 30% of their original weight and feel firm to the touch. Check weekly for any off odors or mold (white surface bloom is fine; wipe with a cloth dampened with vinegar if needed).

Optional trimming

Once dried, remove cloth. If the exterior is overly dusty or has a white bloom, brush or wipe gently. Trim away any excessively dried or fatty edges with a sharp knife. Lightly brush with a small amount of neutral oil or melted duck fat to restore sheen, if desired.

Slice and serve

Using a very sharp knife or meat slicer, slice duck prosciutto paper-thin (1–2 mm). Serve at room temperature with bread, figs, pickles, or on charcuterie boards. Store in the refrigerator wrapped in parchment and plastic for up to 3 weeks, or vacuum-sealed and frozen for longer storage.