April 26, 2011

Charcuterie Fun: Duck Prosciutto at Home

I recently picked up the book Charcuterie, by Michael Ruhlman and Brian Polcyn. It's an awesome book and I now question what took me so long t o discover it. Having been successful making my own bacon and beef jerky based on recipes from the book, I decide to try my hand at duck prosciutto. I love duck prosciutto, especially when this guy makes it.

The first step is to cure the breasts by encasing them in salt for 24 hours. As you can see here, I cured three breasts that I picked up at YDFM, which is, in my opinion, the place to buy duck in my neck of the woods.
24 hours later, I fanatically washed all of the salt from the breasts...it was a lot of salt. After the washing, I thoroughly dried the breasts, then sprinkled them with white pepper on each side. The breasts began to firm up after the salt cure, and also turned a deeper shade of red.
After the white pepper treatment, each breast was wrapped in cheesecloth and tied off. I then hung the breasts in my wine refrigerator (redneck style, sans the clothes hangers) to dry for the next 7 days at 57 degrees. The book recommended hanging the breasts in the 55-60 degree range; I figured the wine fridge would provide a near perfect atmosphere. I had to take 10 bottles out of the fridge to make room, but I'm thinking it will be worth it.

Check back in a week or so for an update on how these babies turned out...


  1. Dislike ducks. It will better if it was goose)) And will be funnier