Best 2 Duck Prosciutto Recipes
Duck prosciutto is a delicious and versatile cured meat that can be enjoyed on its own, as part of a charcuterie board, or used to add flavor to a variety of dishes. Made from the hind leg of a duck, duck prosciutto is typically cured for several weeks or even months, resulting in a tender, flavorful meat with a slightly salty and tangy flavor. If you're looking for a unique and delicious way to enjoy duck, duck prosciutto is a great option. In this article, we'll provide you with our top recipe for making duck prosciutto at home, along with tips for curing and storing it properly.
Here are our top 2 tried and tested recipes!
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
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.
DUCK PROSCIUTTO
An easy Duck Prosciutto recipe. Use Moulard duck breasts, Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves, fig chutney, or pickled raisins from Boat Street Pickles
Provided by Adam Sachs
Categories Duck Poultry Appetizer Low Cal Lunch Spice Paprika Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 810 servings
Number Of Ingredients 8
Steps:
- 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.
- Arrange 2 sheets of plastic wrap side by side on a work surface. Spread 1 scant cup salt mixture (do not pack) in center of each sheet, spreading mixture to match the size of the duck breasts. Top each with 1 duck breast, fat side down. Spread remaining salt mixture over meat, dividing equally. Bring plastic wrap up and over each duck breast, wrapping tightly. Place on a small rimmed baking sheet, fat side down, and refrigerate for 7 days to cure.
- Unwrap duck breasts. Scrape off salt mixture (do not rinse). Using a long, sharp knife, thinly slice meat.
Tips:
- Choose high-quality ingredients: For the best results, use fresh, high-quality duck breasts and prosciutto. Look for duck breasts that are plump and have a deep red color. The prosciutto should be thinly sliced and have a delicate flavor.
- Cook the duck breasts properly: Duck breasts should be cooked to medium-rare or medium to ensure that they are tender and juicy. Overcooking will make them tough and dry.
- Use a good quality skillet: A heavy-bottomed skillet is ideal for cooking duck breasts. It will help to evenly distribute the heat and prevent the duck from sticking.
- Let the duck breasts rest before slicing: After cooking, let the duck breasts rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Serve with a flavorful sauce: A flavorful sauce can help to enhance the taste of the duck breasts. Some popular options include a red wine sauce, a balsamic vinegar reduction, or a fruit sauce.
Conclusion:
Duck prosciutto is a delicious and versatile dish that can be enjoyed in a variety of ways. It can be served as an appetizer, main course, or even as part of a charcuterie board. With its rich flavor and tender texture, duck prosciutto is sure to impress your guests. So next time you're looking for a special dish to make, give duck prosciutto a try.
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