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I have always enjoyed duck and have wanted to try something different with it for awhile. Having the Cleaver Salumi Cabinets gave me the idea to make some Duck Breast Prosciutto. Traditionally Prosciutto is made with pork and from what research I have done it is said that Duck Breast Prosciutto originated from the Jewish community in Italy many, many years ago and was initially made with goose breast.
With the quick history lesson out of the way, back to the prosciutto. There are a few different methods out there when making prosciutto, one is the salt box method and the other is the EQ method. The EQ method is more precise and will give you a less saltier result. Below is how I have made mine.
Ingredients:
- 380g duck breasts ( 2 x 190g breast)
- 12g – Kosher Salt
- 1g cure #2
- 8 tsp brown sugar
- ½ tsp paprika
- 4 tsp black pepper cracked
- 8 juniper berries
- 1 tsp nutmeg
Method:
- Trim the excess skin flaps from the duck breasts then score them in a crisscross pattern.
- Mix all dry ingredients together.
- Cover the duck entirely with the dry mixture, thoroughly rubbing into all the folds and scores.
- Place in airtight zip lock bag and in the fridge for 7 days.
- Turn the bag every 24 hours.
- After 7 days remove from the bag and rinse, pat dry and wrap in a cheese cloth.
- Weigh the duck breast and capture the current weight.
- hang in your chamber for 4 – 6 weeks or until 35% weight loss is achieved.
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