Home Cured Duck Prosciutto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DUCK PROSCIUTTO

Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta.

Provided by Ian Fisher

Categories     project

Time P7DT10m

Yield About 48 canapé servings

Number Of Ingredients 3



Duck Prosciutto image

Steps:

  • Weigh breasts individually so you can check their progress toward curing. With a sharp knife, score skin of each breast in a crisscross pattern. Put about 1 cup salt (a half-inch layer) in a nonreactive baking dish that will just hold the breasts without touching. Nestle breasts on top of salt, skin side up. Pour more salt over breasts so that they are completely covered. Wrap in plastic and refrigerate 24 hours.
  • Remove duck from salt, rinse thoroughly and pat dry with paper towels. The flesh should feel dense and its color will have deepened. Dust breasts with pepper on both sides.
  • Wrap each breast in cheesecloth and tie with string. Hang for about 7 days in a cool (50 to 60 degrees is optimal), humid place, like a garage, a basement or in an unlit fireplace. After curing, the flesh should be stiff but not hard throughout; the color will be a deep rich red. If they still feel raw in the center, hang for a day or two longer. Generally, dry-cured products are ready when they have lost 30 percent of their original weight.
  • Remove cheesecloth, wrap duck in plastic and refrigerate until ready to use. It will keep several weeks or more.

1 whole boneless Moulard duck magret or Pekin duck breast, about 1 pound, skin on, split
2 to 3 cups kosher salt, more as needed
1/2 teaspoon ground white pepper

HOME-CURED DUCK PROSCIUTTO

An interesting spin on prosciutto that can be easily made at home, kept in fridge, and used in sandwiches, salads, pastas, etc. I'm interested to hear suggestions for recipes using it.

Provided by S Bywater

Categories     Duck Breasts

Time P7D

Yield 1 cured duck breast, 4-6 serving(s)

Number Of Ingredients 3



Home-Cured Duck Prosciutto image

Steps:

  • Gently wash duck breast of excess blood and then dry with a towel, try to get rid of as much surface water as possible and set aside.
  • In a bowl prepare the curing mix by mixing the salt and the brown sugar evenly. Alternatively you can mix all contents into a jar seal it and shake until evenly mixed.
  • In an air-tight plastic container pour about 1inch thick of of the curing mix, and gently lay the duck breast (skin side up) ontop of it. ,Make sure the breast doesn't touch the sides of the container.
  • Pour the remaining mix ontop of the breast, completely covering it and filling the container (make more if there is not enough to fill the container).
  • Place the sealed container in the fridge and leave for 1 to 2 days.
  • The salt is now curing the meat and drawing the moisture out of the duck breast. Thus preserving the meat and enabling it for human consumtion without cooking, just like italian proscuitto. The sugar imparts a slight sweet flavour onto the meet to offset the saltiness.
  • After 1 to 2 days remove the container from the fridge and remove the duck breast from the cure mix.
  • Quickly wash off the excess mix with water, but don't keep it under the water for too long.
  • Pat the cured breast dry and wrap tightly with a clean muslin, cheese, or thick cloth. Suspend the duck from a string in a dry, warm area for 5 to 7 days to thoroughly dry the duck out.
  • Alternatively at this stage the breast can be thinnly sliced and pan fried as a duck version of pork bacon.
  • After 5 to 7 days the duck is ready to be thinnly sliced like normal proscuitto and used in salads, pastas, or served as part of a meat & cheese platter. Enjoy and watch your friends' reactions when you tell them you cured the proscuitto yourself!
  • To store, keep duck refridgerated and wrapped in clingfilm.
  • Flavour Variations: To impart other suttle flavours into the meat feel free to add dried herbs and spices to the curing mix before curing. Dried orange peel, dried cranberries, and pink peppercorns work nicely with duck breast. The overall curing mix should always work on a 3 parts salt to 1 part everything else.

1 large duck breast (skin attached)
450 g salt (any is fine, but not coarse grain)
150 g brown sugar

More about "home cured duck prosciutto recipes"

DUCK PROSCIUTTO ~ SALT CURED DUCK BREAST - PRACTICAL SELF …
2019-02-05 Instructions. Place 1/2 cup of salt in a non-reactive container. Place the duck breast on the salt, and bury it in the remaining half cup of salt. (use …
From practicalselfreliance.com
4.7/5 (13)
Category Charcuterie
Servings 1
Estimated Reading Time 8 mins
  • Place 1/2 cup of salt in a non-reactive container. Place the duck breast on the salt, and bury it in the remaining half cup of salt. (use more if necessary, to completely bury the meat).
  • Allow the duck breast to cure in the salt in the refrigerator for about 24 hours, until the texture is firm. If it's still squishy like raw meat, put it back in the salt and give it a few more hours.
  • After the salt cure is complete, remove the duck from the salt, brush it off and give it a quick rinse in running water.
  • Pat the duck breast dry, wrap it in cheesecloth and hang it to dry in a cool place for about 7 days until it loses about 30% of it's original weight.
duck-prosciutto-salt-cured-duck-breast-practical-self image


DUCK PROSCIUTTO RECIPE - HOW TO DRY CURE DUCK BREASTS
2012-07-05 Mix the salts, sugar and thyme together in a large bowl. Coat the goose or duck breasts in the mixture well. Massage it into the meat, and …
From honest-food.net
4.9/5 (9)
Total Time 20 mins
Category Cured Meat
Calories 151 per serving
  • First a note on the meat. When you breast out the bird, leave as much skin and fat on it as possible; you'll get these "tails" of skin on both the tail and neck end of the bird if you do, and this is what you want: They will come in handy later. If you haven't already, peel off the "tender" on the meat side of the breast. Deep-fry in batter and enjoy!
  • Weigh your duck breasts, in grams. Yes, you need to. Whatever that weighs, measure out 2% of that weight in kosher or pickling salt, as well as 0.3% - that's three-tenths of a percent - in Instacure No. 2.
  • Mix the salts, sugar and thyme together in a large bowl. Coat the goose or duck breasts in the mixture well. Massage it into the meat, and make sure every bit of it has cure on it. Put the meat into a vacuum bag, along with any stray cure. Vacuum seal this and set in the fridge.
  • Cure in the fridge for 3 days to a week. Since this is what is called an equalization cure, you can safely cure your duck breasts for a week without worrying that they will get too salty.
duck-prosciutto-recipe-how-to-dry-cure-duck-breasts image


HOMEMADE DUCK PROSCIUTTO - IN YOUR REFRIGERATOR …
It is 2.75 % salt and 0.25 % Cure #2 . 3. Massage the salt & cure into the duck breast. Make sure that it is covered on all sides. 4. Place the duck breast in a vacuum bag and vacuum it. 5. Put the vacuumed duck breast in the …
From wurstcircle.com
homemade-duck-prosciutto-in-your-refrigerator image


MAPLE-CURED DUCK PROSCIUTTO | MAPLE FROM CANADA
Ingredients. 2 duck magrets, about 454 g (1 lb) each; Coarse sea salt as needed to cover the magrets; 2 tablespoons fresh rosemary, chopped; 1/4 cup maple sugar; 1/4 cup cracked pepper; 1 teaspoon ground ginger; 1 teaspoon …
From maplefromcanada.ca
maple-cured-duck-prosciutto-maple-from-canada image


HOME SLOW CURED DUCK PROSCIUTTO - KITCHEN ALCHEMY
2020-09-15 Pat the duck breast dry and rest it on paper towels to absorb and moisture. Dry mix together the salt, sugar, prague powder #2, and dried thyme. While wearing gloves, rub the duck breast with the prague powder mixture. …
From blog.modernistpantry.com
home-slow-cured-duck-prosciutto-kitchen-alchemy image


DUCK PROSCIUTTO | LEITE'S CULINARIA
2011-12-07 Directions. To make the duck prosciutto, rinse the breast and dry it with paper towels. Scrounge through your cupboards until you find a dish just large enough to hold the duck breast. Make a 1-inch bed of salt on said dish. …
From leitesculinaria.com
duck-prosciutto-leites-culinaria image


HOW TO CURE PROSCIUTTO AT HOME - THE MANUAL
2021-01-26 How to Cure Your Meat. Peel the garlic and grind the cloves together with the peppercorns in a food processor. You should have enough paste to spread generously on the entire pork leg. Pat the ...
From themanual.com
how-to-cure-prosciutto-at-home-the-manual image


54 DUCK PROSCIUTTO RECIPES IDEAS | PROSCIUTTO RECIPES, CURED MEATS, …
Jun 13, 2021 - Explore Sultan Ali's board "Duck Prosciutto Recipes" on Pinterest. See more ideas about prosciutto recipes, cured meats, recipes.
From pinterest.com


HOMEMADE DUCK PROSCIUTTO RECIPE - EASY RECIPES
Wet cure the pork with brine, for one way to cure and make prosciutto. Create salt water brine with 2 to 4 cups (473 to 946 ml) of sea or kosher salt per 1 gallon (3.79 L) of water. Place the …
From recipegoulash.cc


DUCK PROSCIUTTO - GEORGIAPELLEGRINI.COM
2010-03-23 Tie one end with a piece of string which you can use to hang. Hang in a cool place (50-60 degrees) with relative humidity for 5-7days until the flesh is stiff but not hard …
From georgiapellegrini.com


HOMEMADE DUCK PROSCIUTTO RECIPES ALL YOU NEED IS FOOD
1. Over a burner flame, singe away any remaining pinfeathers from the breasts. Rinse the breasts and dry with paper towels. 2. On a dish just large enough to
From stevehacks.com


HOME-CURED DUCK PROSCIUTTO RECIPE - FOOD.COM
Apr 23, 2012 - An interesting spin on prosciutto that can be easily made at home, kept in fridge, and used in sandwiches, salads, pastas, etc. I'm interested to hear suggestions for recipes …
From pinterest.com


DUCK PROSCIUTTO - JAMIE GELLER
2011-11-17 Rinse the breasts and dry with paper towels. 2. On a dish just large enough to hold the breasts, make a 1-inch bed of the salt. Place the breasts on the salt and cover with …
From jamiegeller.com


HOME CURED DUCK PROSCIUTTO RECIPE - WEBETUTORIAL
Home cured duck prosciutto is the best recipe for foodies. It will take approx 10080 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make home …
From webetutorial.com


DUCK PROSCIUTTO - THE ORIGINAL DRY BAG STEAK
2020-12-20 Dry Cure Ingredients. Duck breasts (magret de canard) 2- 7oz (200g) Kosher salt (sel gros) 2 tsp (6g) Brown sugar (cassonade) 2 tsp (12g) Juniper berries (baies de geniérve) 2
From drybagsteak.com


DUCK PROSCIUTTO RECIPE | BON APPéTIT
2011-11-14 Preparation. Step 1. Using a small knife, trim all but a 1/8" layer of fat from each duck breast; reserve fat for rendering. Mix remaining ingredients in a medium bowl.
From bonappetit.com


THE HOME CURED DUCK PROSCIUTTO IS DONE! | FOOD, CHARCUTERIE …
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


THE HOME CURED DUCK PROSCIUTTO IS DONE! – WRIGHTFOOD | FAVORITE …
Jan 5, 2016 - The home cured duck prosciutto is done! – Wrightfood
From pinterest.ca


HOME CURED DUCK PROSCIUTTO RECIPE | EAT YOUR BOOKS
Recipe Notes. Requires salting for 24-48 hours, then 2 weeks hanging time in the refrigerator.
From eatyourbooks.com


    #time-to-make     #main-ingredient     #preparation     #occasion     #healthy     #5-ingredients-or-less     #poultry     #1-day-or-more     #easy     #no-cook     #dietary     #low-saturated-fat     #low-in-something     #meat     #duck     #duck-breasts     #novelty     #technique

Related Search