Duck Prosciutto

Duck Prosciutto

I love the sweet, rich, moist little slivers of duck prosciutto.  Its simple to make and, although buying duck breasts can be expensive, it is worth it.  The end result will taste better and go further than just a roast breast!  Don't forget to have clean sterile hands and equipment when ever you are preparing meat for curing!

Ingredients

  • Duck breast
  • 1 cup kosha salt 
  • 2 sprigs on thyme
  • 1 star anise (freshly ground)
  • 3 cloves (freshly ground)
  • 1 tbs of black pepper (freshly ground)

equipment

  • vac pack bag or zip lock bag

Directions

  • mix together all the ingredients (except the duck breast)
  • massage the salt mix all over the duck breast.  Make sure every exposed area has salt worked into it.
  • place the duck breast and any left over cure in the vacpac / zip lock bag and seal.
  • refrigerate for 48 hours.
  • remove duck breast and rinse off salt mix in fresh cold water, pat dry
  • rinse in white wine vinegar
  • wrap in muslin cloth. Now it needs to dry out.  Ideally hang in an area of about 10 - 15 degrees with a nice air flow for 14 days
  • if you don't have a cool area in your home it is possible to dry in the fridge due to its small size, simple place on a wire rack on the fridge with plenty of room around it for air to circulate.  Leave for 14 days.
  • After 14 days, slice and eat!

One of my favorite ways to eat duck prosciutto is sliced wafer thin, drizzle with a little virgin oil and sprinkled with just a couple of little individual lavender flowers.  I pick a flower from the garden and pick out the little individual florets.

Delicious! 

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Preserved Eatery and Cook School, Market stall, Preserved Eat

2i Waipapa Avenue
Diamond Harbour
Christchurch

03 3294 465