Duck Prosciutto

Today marks a turning point in this year’s experiments. We opened up the duck prosciutto today and holy cow was it good. We have a couple changes to the recipe but over all, curing meats may become my new past time. Our process was twofold. First, we let the duck breast sit in kosher salt completely covered for about 2 days. Then we rubbed them down with a mixture of garlic powder, ground fennel and crushed peppercorns. Wrapped them in cheesecloth and hung them in the back of the fridge making sure nothing ever touched them. After about 2 1/2 weeks, we have to beautifully cured duck breasts.

Here are them hanging:

And here is what they looked like uncut:

Here’s what I would change. Reduce the time on the salt to 1 day. They are a bit salty in my opinion. Talk to the butcher up the street about learning to tie. I wanted to make sure they were roughly even so the cured evenly but it made it look a bit wonky. Also, I think I will try them flat instead of rolled next time.