Duck Prosciutto
Duck Prosciutto
Cured duck prosciutto is a gourmet delicacy that offers a unique twist on the traditional prosciutto, which is typically made from pork. This specialty meat is crafted from the breast of the duck, which is carefully cured and aged to develop its rich, distinctive flavor. Known for its delicate texture and a perfect balance of savory and slightly sweet notes, duck prosciutto is a sought-after ingredient in high-end culinary circles. Its versatility allows it to be enjoyed in a variety of dishes, from elegant appetizers to sophisticated main courses, adding a touch of luxury and depth to any meal.
Equipment
- Vacuum Pack equipment If not available, you can use a ZipLock bag
- Vacuum bags or ZipLock Bags This is only used during the brining period
- Gloves
- Natural casing or Collagen Sheets I use collagen sheets because easier to work with and give amazing results when using a high humidity curing chamber
- Butcher's twine
- Elastic Netting
- Sharp knife
- Waterproof labels
- Thin tip permanent marker
Ingredients
- 0,5 kg Duck breast
- 15 grams Salt
- 4 grams Cracked Black Pepper
- 2 grams Thyme (either fresh or dry). If fresh, use 1 sprig per breast
- 5 grams Fennel This is totally optional
Instructions
Brining
- In a small bowl, mix together the spices
- Rub the spice mix all over the duck breast, making sure to coat it evenly.
- Place the meat in a vacuum-sealed bag and seal it tightly. Alternatively, place the meat in a ziplock bag and try to remove as much air as possible.
- Place the breasts in the refrigerator and let it cure for 3-4 days, turning it over every day to redistribute the curing mix
- After 3-4 days, remove the duck from the refrigerator.
Curing
- Pat the meat dry with paper towels and wrap it with a collagen sheet.
- Place the elastic netting around the meat and then add some twine on top.
- Weigh your meat and write down the weight
- Add a label which should have:1) Name of your Charcuterie2) Date you start Curing3) weight of the meat4) Target Weight (starting weight minus 30%-40%)
- Hang the duck in a cool, dry place with good air circulation, ideally at a temperature of around 13-15°C and a humidity of around 75-80%.
- Let the meat hang for 3-4 weeks, until it has lost around 30-40% of its original weight. Do not rely on time to know when it's ready and always weigh your meat and check for a desired loss (usually 30%-40%)