Curing meat is a curiously easy cooking-hobby and there is no better way to start your journey with duck prosciutto. It doesn’t require any equipment, it has one of the shortest curing times and only uses a few ingredients most of us already have in our pantry. The only skill you’ll need for this recipe is patience, nothing more. We love Duck Prosciutto for so many reasons as it is so versatile and can be enjoyed all year around; on a toast, in a salad, with pasta or simply on a charcuterie and cheese board to impress your guests.
1 duck breast, skin on
2 cups sea salt
Black Pepper
Herbs de Provence (thyme, basil, rosemary, tarragon, marjoram, oregano, and bay leaf)
Cayenne pepper
1. Trim the excess of fat around the duck breast.
2. Put 1 cup of salt on a plate. Nestle the duck breast on top of salt, skin side up.
3. Pour more salt over the breast so that it is completely covered. Wrap in plastic and refrigerate 24 hours.
4. Remove duck from salt. Using a knife or a kitchen towel, remove as much salt as possible from the breast.
5. Place on another plate all herbs and spices and combine.
6. Massage the duck breast with spices and herbs, then wrap it in a clean kitchen towel.
7. Place the duck breast wrapped in the lowest part of the fridge for 3 weeks, flipping sides every week.
8. Remove kitchen towel, wrap duck in plastic and refrigerate until ready to use. You can keep the dry-cured duck prosciutto for up to 2-3 months in the fridge.
Cheers Xx
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