Duck Prosciutto
User Reviews
5
Duck Prosciutto
Description
The Duck Prosciutto recipe begins by rinsing and drying a 6- to 8-ounce duck breast, then burying it in kosher salt layered about an inch thick in a dish. The covered duck breast cures under plastic wrap refrigerated for 24 to 48 hours, drawing out moisture and developing flavor.
After the curing period, the duck is rinsed thoroughly with white wine vinegar and cold water to wash away excess salt, then patted dry. A spice rub of ground coriander, fennel, and freshly ground black pepper is applied to add aromatic seasoning.
The breast is wrapped tightly in cheesecloth, tied securely, and hung from a refrigerator shelf with a plate underneath to catch any drips. The duck cures further, losing moisture and attaining a firm but not overly dry texture characteristic of prosciutto. While optional, serving alongside cantaloupe, figs, or similar fruits complements the saltiness and texture of the cured meat.
Ingredients
- One (6- to 8-ounce) duck breast
- 4 cups kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fennel ground
- 1/2 teaspoon black pepper freshly ground
- 1 cup white wine vinegar
- 1 medium cantaloupe rind removed, sliced 1-inch thick, or several figs (optional, or galia melon or honeydew melon
Instructions
- To make the duck prosciutto, rinse the breast and dry it with paper towels. Scrounge through your cupboards until you find a dish just large enough to hold the duck breast. Make a 1-inch bed of salt on said dish. Place the breast on the salt and cover it with another inch of salt. Cover the entire situation with plastic wrap and refrigerate for 24 to 48 hours.
- In a small bowl, combine the coriander, fennel, and pepper. Unwrap the duck breast and, holding it over the sink, rinse it with the vinegar to remove the salt and then rinse it under cold running water. Pat the duck breast completely dry and then rub it all over with the spice mixture.
- Wrap the breast in cheesecloth and knot the cloth at both ends. Using sturdy household tape (duct tape works well), attach one end of the cheesecloth to the top of the refrigerator interior or hang the breast from a high refrigerator shelf. Place a small rimmed plate or dish beneath it. Let the duck cure until it feels firm but not dry, about 2 weeks. Thinner or smaller breasts will take less time. Start checking after a week or so.
- Using a sharp carving knife, slice the duck prosciutto paper thin or as thin as possible. Drape ribbons of the prosciutto onto a plate and serve with the melon or figs. (The very ends of the cured breast will be quite dry. Save them for flavoring soup.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 129kcal | 6% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 113236mg | 4718% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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