9 Duck-Breast Prosciutto
Makes 1 breast, about 1 pound.
Ingredients
- 1 Moulard duck breast, about 1 pound, trimmed.
- 6 ounces Kosher Salt
- 1 Cup Water
- ¼ Cup Distilled White Vinegar
- 1 Tablespoon Black Peppercorns
- 1 Tablespoon Fennel Seeds
- 2 Tablespoons Coriander Seeds
Steps
- Cover the duck breast with the salt and cure for 48 hours under refrigeration at 40°F in a noncorrosive container with plastic wrap on top. Cover the container with a lid.
- Combine the water and vinegar. Rinse the duck breast with this solution. Blot the duck breast dry with paper towels.
- Mix the peppercorns, fennel, and coriander seeds, and grind in a spice grinder.
- Cover the duck breast with the seasonings. Wrap the duck breast in cheesecloth and tie the ends of the cheesecloth with twine.
- Hang the duck breast to dry in a 58°F and about 70 percent humidity with good air circulation for 14 days.
- Unwrap the duck breast and slice thinly to serve.
- It may be wrapped well and refrigerated for up to 3 weeks.