5 Duck Prosciutto
Makes about 1 pound.
Ingredients
- 1 ½ pound Moulard duck breast halves, skin on (2 pieces)
- 1 pound Kosher salt
- 10 Juniper berries
- 1 Tablespoon Black peppercorns
- 2 Bay leaves, chopped coarse
- 1 ounce Whole peeled garlic cloves
- ½ ounce Chopped fresh sage leaves
Steps
Day 1: Fabrication and Cure Application
- Trim the edges of the duck skin so it is even with the meat. Using a very sharp knife, score the skin of the duck breasts in a ¼ inch cross-hatch pattern. Do not cut
into the meat. - Pour half the salt into a sixth-hotel pan or other nonreactive container just large enough
to hold the duck breast halves in one layer. Smooth the salt into an even layer. - Place the duck breasts on the salt at least ½ inch apart and cover them with the
remaining salt. Place another sixth-pan on top and press the pans together. Place the
pans in the refrigerator.
Day 2 to 3: Cure Penetration
Allow the duck breasts to cure in the refrigerator for 36 hours.
Days 3 to 13:Seasoning and Air-drying
- Remove the duck breasts from the salt and rinse them thoroughly under cold water. Blot them dry.
- Place the remaining ingredients in a small mortar and grind to a rough powder.
- Evenly coat the duck breasts with the seasoning powder and massage it in.
- Wrap each duck breast in a single layer of cheesecloth and tie the ends with kitchen string. Make a loop at one end of each packet so you are able to hang it.
- Hang the duck breasts in the refrigerator, preferably in front of the circulation tan, for 10 days.