The first meal we had when landing in Boston last year was at a fab little Spanish joint in the South End. A great place to kick back with some good vino and as many tapas as your heart desires. The first dish we enjoyed couldn’t have been simpler. Jamón de pato – or jamón of duck. House-cured duck breast, thinly shaved and sprinkled with espelette pepper and orange zest. I took a mental note and vowed to give duck breast curing a go when we got home.
It took a few months, but I eventually came around to it. And it couldn’t be easier.
The process at home is a little different to traditional or commercial methods. It’s as simple as salting the duck breast then cocooning it in herbs and muslin. Laid to rest in the fridge for some time and then it’s done. I’m sure there’s a certain fridge temperature that’s ideal, or a cool basement if I had one, but the cheese compartment in my fridge door sufficed. It’s the warmest spot in my fridge and it worked.
The outcome after sitting in the fridge for three weeks? A delicious, soft-yet-firm cured duck breast that’s like any regular jamón or prosciutto.
Recipes where I’ve used duck prosciutto –