DUCK PROSCIUTTO

PREPARATION 7MIN

SERVES 2 SERVINGS

NIVEL ADVANCED

INGREDIENTS

1 VG duck breast

• Approximately 500g of salt

• One tablespoon of thyme leaves

• A teaspoon of ground black pepper

• Other herbs and spices to your taste

• 1 cheese cloth or breathable cloth


PREPARATION METHOD

Clean the duck breast by removing excess skin and possible tendons. Mix the salt with the spices to your liking. Place the duck breast skin side up in a container with a lid and cover completely with the salt and seasoning mixture. Close the container and refrigerate for 24-48 hours. (This will depend on how salty you want the prosciutto and the size of the breast). Discard all the salt and rinse the duck breast under running water. Dry it well with a dry cloth or paper towel. Wrap the duck breasts in the cheese cloth and, using culinary string, tie the cloth around the breasts without tightening it too much, just enough to make it firm. Hang it in your fridge or place it on an open rack so that the air can circulate around the breast. This process will depend on a temperature of around 5 degrees Celsius and low humidity to safely dehydrate the breast. Wait 5 to 7 days, checking the texture of the breast daily. It should become firmer over the days but the center should still be soft. Slice your Duck Prosciutto and enjoy.


Tips

Try different types of spices! Cumin, coriander seeds and even cinnamon will give your product a distinctive touch. Some fridges have a very low humidity level, which can dry out the outside of the duck breast too much.

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