Duck Prosciutto
I made duck prosciutto at home and it turned out friggin’ awesome. Read more for pictures and instructions on doing it yourself.
Get some duck breast, wash and dry it, and pack it in kosher salt in the fridge for 24 hours. Make sure the salt completely covers the breast.
After 24 hours, wrap the breast in cheese cloth and
Hang it in a cool, dark place for a week or until it loses 30% of it’s original weight. Sliced, it should look like this:
I ate some last night (it was delicious) and haven’t died yet, so I must have done it right!
Comments
These look terrific!
But what if the second bite is the deadly one?
Hmmmm….sounds delicious, but I actually thought prosciutto was by definition pork (or more specifically ham).
Edit before hitting “post”: wikipedia bears my initial thought out. What am I missing?
It’s basically the same preparation, but on duck breast which has a similar makeup to a ham in terms of fat content.
Is it called cheese cloth because it’s flavored like cheese, made of cheese, or commonly used to wrap cheese (or none of the above)?
What cold, dark place did you use, Hutch?
Paris said:
What cold, dark place did you use, Hutch?
His withered, compassionless heart.
HAHAHAHA!
Paris said:Is it called cheese cloth because it’s flavored like cheese, made of cheese, or commonly used to wrap cheese (or none of the above)?
The latter. To drain cheese, mostly. It’s just a cotton mesh. Any cotton mesh would probably do.
Banned Bill said:Paris said:
What cold, dark place did you use, Hutch?
His withered, compassionless heart.
Set and spike!
And we’re done here.
impressive, john.
looks delicious