Duck Prosciutto
Description
Ingredients
Staples
- 1.25 cup Kosher Salt
Spices And Herbs
- 2 teaspoon Ground Black Pepper
- 6 whole Juniper Berry finely chopped
- 2 pinch Ground Clove
- 4 whole Bay Leaf
Poultry
- 2 whole Duck Breast
Alcoholic Beverages
- 1 tablespoon Grappa for brushing
Nutritional
Step by Step Instructions
- 1
In a large bowl, combine the kosher salt, pepper, juniper berries, cloves, and bay leaves. Mix with your hands, crumbling the bay leaves as you go. Set aside.
- 2
Rinse and pat dry the duck breasts. Lightly season all over with the curing salt mixture.
- 3
Press the two duck breasts together in a yin-yang shape, with the meat sides touching and thick ends opposite.
- 4
Tie the breasts together tightly using kitchen twine (a butcher’s knot is recommended).
- 5
Line a roasting pan with cheesecloth and spread a quarter of the curing salt on the bottom. Place the duck on top and cover with another quarter of the salt. Reserve the remaining half of the salt mixture for later.
- 6
Cover with plastic wrap and refrigerate for 21 days, turning and rubbing the duck every 3 days. Wipe away any liquid with a paper towel and replace the salt mixture after 9 days.
- 7
After 21 days, remove the duck, wipe clean with a dampened paper towel, and brush thoroughly with grappa.
- 8
Wrap the duck tightly in cheesecloth and roll up, tying the ends securely with kitchen twine. Hang from a rack in the back of the refrigerator, placing a drip pan underneath, and let cure for another 21 days.
- 9
After the final 21 days, remove from the cheesecloth, brush again with grappa, and hang in a cool, dark place for an additional 30–40 days until ready to use.
