Home-made duck prosciutto
Servings
2breasts
Servings
2breasts
Ingredients
Instructions
  1. Using a sharp knife, score the skin of the duck breast in a cross pattern. Combine the salt, dried oregano and pepper. Pile ΒΌ cup of the salt mix on a square of plastic wrap, repeating a second time for the other breast. Flatten slightly so the salt is the same size as the breast. Lay the duck breasts on each pile of salt and pour the remaining salt over each breast.
  2. Carefully wrap each parcel tightly, making sure the salt encases the breast completely. Place the parcels onto a small plate and refrigerate for 24 hours. Turn the parcels over and refrigerate for another 24 hours. You’ll notice after the two days that a lot of the moisture has seeped from each breast and made the salt soppy.
  3. Unwrap each breast and discard the salt. Wipe any remaining salt off the duck breasts. Lay each breast on muslin, skin side down, and pile the fresh thyme and sage on top. Wrap the breast and herbs tightly in the muslin so there are 3-4 layers of the muslin around the breasts. Tightly truss with kitchen string and store in the cheese compartment in your fridge, or somewhere that has a closing lid. Lay the bamboo sushi mat beneath the breasts for air circulation.
  4. Curing time will vary due to the size of the breasts. After two days of salting, mine cured in the muslin for exactly three weeks. The size of the breast reduces as it dries and cures, and after three weeks it should be firm to the touch yet still a little soft. You can always unwrap a breast and slice it to check.