I grew up loving salami and have been curious about making it at home. One of our goals is to have a dedicated meat closet at home to cure meats. We've heard that making duck prosciutto is quite easy without much effort, so off we go to buy a whole duck, removing just the breasts for curing and using the rest for a delicious roast.
The process is easy but meat outcome will vary on temperature, which for this is best recommended at 50-60ºF.
The finished prosciutto turned out fantastic. It was rich, silky, and had the perfect amount of glistening fat. I am so proud of how it turned out on our first attempt of making charcuterie. We already have plans for making the next duck prosciutto.
How to Make Duck Prosciutto
Serves 8 people
YOU WILL NEED
- one duck breast
- Kosher salt
- Five spice powder*
- Bay leaf, crumbled*
*or seasoning of choice
- Clean the duck breast and pat dry.
- Using a dish that's big enough to hold your duck breast, cover the bottom with salt, place the duck breast skin side down and bury it in the salt to cover completely.
- Refrigerate for 24 hours.
- Remove the duck from the salt, rinse and pat dry.
- Rub the duck all over with five spice powder and crumbled bay leaf.
- Wrap firmly in cheesecloth and tie up and hang in a cool, dry room for 7 to 21 days , or until the breast has lost 30% of its weight.
- When removing the cloth and checking on the breast, you may see mold - it doesn't mean you should throw it away! If the mold is white, it's normal If the mold is black or green, you will want to wipe that down immediately with a cloth soaked in red wine vinegar.
- When you taste it and confirm it's ready for consumption, wrap in parchment paper and store in the fridge.