- Duck breast, skin on (moulard or muscovy are ideal)
- kosher salt
- *optionally you can use aromatics with the cure*
Good aromatic choices:
- Peppercorns of any kind, thyme, rosemary, bay leaf, juniper berries, coriander seeds, citrus zest, fennel seeds
How to Make Prosciutto Using A Duck Breast
Follow Joshua Weissman's recipe for a delicious kitchen project that results in a delicious cured meat.
Prep:
15-19 days
Cook:
0 minutes
Serves:
8
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Ingredients
Directions
- Trim your duck breast if uneven.
- Coat the bottom of a container that’s large enough to fit your breast plus a little extra room with ½ inch layer of kosher salt.
- Add in your aromatic choices if desired.
- Lay your duck breast in the salt and completely cover the top with salt and your remaining aromatics.
- Cover with a lid or plastic wrap and let it sit in the fridge for 24 hours.
- Once it’s darkened in color and is firm to the touch, rinse your breast thoroughly and pat it dry.
- You can crack black pepper on both sides if you’d like.
- To dry, wrap your breast in cheesecloth with kitchen twine lengthwise. Tie 3 more strands around in three even intervals along the breast, making sure that it’s tight enough to hold without coming undone.
- Take a long segment of twine and wrap it around the strand that runs lengthwise with the breast; enough so that it dangles. Use that twine to wrap around an anchor in your fridge.
- Let your breast hang dry in the fridge for 14-18 days.
- When your breast is ready, slice it as thinly as possible and serve.
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