Friday, December 31, 2010

Duck Proscuitto Step by Step

This one looked very easy, duck breasts, salt, and time. Just thinking about thin slices arranged around a plate, shaved Parmesan, and a light tossed salad makes me want to make it.

Here's what I did.

Kosher Salt - a lot, (no pun intended)  about  4 cups.
4 duck breasts with skin and fat

Rinse and pat dry the duck breasts.

In a non reactive pan (I lined a half sheet pan with plastic wrap) put down a layer a layer a salt.

Next, nestle the breasts, skin side up close - but not touching on the bed of salt.

Cover with salt completely.

Wrap with plastic wrap and and refrigerate for 24 hours.
Remove the  duck from the salt, discard the salt and rinse thoroughly. Pat completely dry with paper towels.

Per the book, "The flesh should feel dense, and it's color will have deepened." Indeed!

Dust both sides with white pepper.

Wrap each breast in cheese cloth and tie with a string. Hang in a cool  humid place ( I'll use the basement)  for about 7 days.

I'm going to diverge for two of the breasts and cold smoke them with the pastrami and Canadian bacon before returning them to their place in the basement.

Into the smoker for 4 hours.

Out of the smoker.

Re-wrapped and ready to join the others hanging in the cool basement.

After 8 days, only one breast seems ready. The other two need a day or two more. But let's get back to the one that is ready. The brown on the string is from the smoke.

Unwrapped. It is firm but not hard.

Slice on a bias with a sharp knife. A lovely color, and a sheen of luscious fat.

Homemade duck breast proscuitto, baguette, arugula salad, shaved Cravero Parmigiano Reggiano, olive oil and balsamic reduction.

Are you kidding me?  Salty, toothsome, silky. Wow!

Make this now! It is so easy. Duck + salt + time = pure deliciousness.

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
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  1. wow! my mouth is hanging open..just spectacular!

  2. Very cool! I'm glad i got turned onto your site. I just finished up my first Duck Prosciutto using essentially the same process. I pulled the out at 8 days. I was pretty nervous about trying it (just in case something went wrong) but it was indeed rich and delicious.

  3. Hi Johnny, thanks for coming by, It is wonderful stuff! Try it on a pizza, pure magic. Where did you come in from?

    Thanks again for stopping by!


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