A Quack-Quack Here: Home-Cured Duck Prosciutto
I followed the recipe in Michael Ruhlman and Brian Polcyn's Charcuterie: The Craft of Salting, Smoking and Curing.
The basic (and total) recipe is to pack the breast in kosher salt for 24 hours and then rinse it, dry it, dust it with white pepper, then wrap it in cheesecloth and hang it in a cool (50-60 degree) and humid place for about 7 days. In Italy some people use caves for the Prosciutto. If you have access to one, go for it.When done it will lose about 30% of the original weight and will be denser, but not like jerky. The color will be a deep rich crimson and when sliced quite thinly, will be a beautiful red. This was Magret Duck Breast from D'artagnan. Here's a photo of the finished product sliced. I wish I had a nice deli slicer at home....
posted by Backyard Chef @ 7:02 PM
5 Comments:
So is that the finished product or just a tease?
That is the finished Prosciutto...I will show you what I'm doing with it in a subsequent post....after I figure out what I'm doing with it...LOL....! I have a few idears (sic)....
Hi I came across your web site after checking out White Trash BBQ. I think that it would be mutually beneficial to set up a link exchange between the your site mine is located @ bbqislandsupply.com. Thanks for your time I hope to here from you.
Looks wonderful. Great reading your post as well.
Is, or rather, was that Mary's duck?
Post a Comment
<< Home