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Duck Prosciutto sliced and ready to go

For those wishing to begin producing their own charcuterie, you will not find many projects much simpler and equipment free as this one. Three ingredients, two pieces of equipment, and eight days. There is no measuring to boot.

Now, I know that this is not technically prosciutto, in the traditional sense, but I have more problems with using quotation marks with food than I do with calling this prosciutto. I did not name it, so I will stick with it. The recipe, process, and name all come from Ruhlman’s Charcuterie.

Step 1: Acquire a duck breast and cover it with kosher salt. I butchered two ducks and used a breast in this application. It was about 50% fat on the top layer and the rest was deep red flesh. Let the breast cure in the fridge overnight.

Duck Breast in Kosher Salt

Step Two. Rinse the salt from the breast and pat dry. I left mine to dry further for a few hours. Next, sprinkle white pepper on the duck and cover it in cheesecloth.

Step Three: Hang the duck breast for a week in a cool, dry place. I use an office in our basement where the floors are not heated and the vent can be closed.

Duck Breast Hanging to Dry

Step Four: After a week, unwrap the duck breast and slice paper thin (or as thin as you can get it) and served on toast with a little mustard. Another great use is to garnish a salad.

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