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After the first duck breast prosciutto turned out fantastic, I thought I would try around with another recipe. As I like chili I have included a chili flakes and cracked pepper dry rub. This is incorporated in the drying stage of the prosciutto.
The Duck Prosciutto Seasoning Kit is available on my shop for purchase.
Method:
1. Trim the excess skin flaps from the duck breasts. Weigh your duck breast as it will need to be between 180 – 200 grams. It is important to ensure the weight is no more than 200 grams and no less than 180 grams as this could affect the effectiveness of the cure.
2. Cover the duck entirely with the dry mixture in satchel 1, thoroughly rubbing into all the folds.
3. Place the duck breast in airtight zip lock bag supplied, remove as much air as possible and seal the bag. Place the bag the fridge for 7 days. Turn the bag every 24 hours, this will ensure the breast cures evenly.
4. After 7 days remove the breast from the bag and rinse, pat dry and rub with cracked pepper and chilli flakes (satchel 2) then wrap in the cheese cloth and tie with the butcher’s string.
5. Weigh the duck breast and capture the current weight.
6. hang in your fridge or curing cabinet for 4 – 6 weeks or until 35% weight loss is achieved. During this time you can unwrap your duck breast to check it for mold. If white mold is present wipe it off with a clean cloth and a mix of 50/50 white vinegar and water. This will kill the mold. White mold is fine. If you have black mold present, you should discard the duck breast.
Once cured either wrap the duck breast in plastic or vacuum seal and place in the fridge.
https://huntingandtheoutdoors.com.au/shop/home/76-duck-prosciutto-seasoning-kit.html
