Duck Prosciutto - Extremely awesome

Charcuterie and Deli Arts
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Rabika
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Joined: Mon Feb 18, 2013 10:00 pm

Duck Prosciutto - Extremely awesome

Post by Rabika » Sun Dec 21, 2014 2:24 pm

Cutting one today so will take pics to add how it comes out. But this is my second year making them around christmas this time giving as gifts aswell as just for warm nights with cold meats cheese and a drink.

One approx 200gm breast (incl skin and fat)
4 cups kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel
1/2 teaspoon freshly ground black pepper
1 cup white wine vinegar

Needed:
container
cup
paper towels
cheesecloth
butcher string
tape
fridge


get a container the will just fit the breast in it and put about 2.5cm of salt at the bottom then put duck breast onto is and cover with 2.5cm of salt
leave for 1.5-2 days depending on thickness
take duck out and rinse with vinegar and then run the breast under cold water to take the salt of
pat dry and cover the breast in spice mix
wrap up in cheese cloth stick
hang in fridge using string and tape
leave to 1.5-2weeks
slice and eat


Rabika
Posts: 95
Joined: Mon Feb 18, 2013 10:00 pm

Re: Duck Prosciutto - Extremely awesome

Post by Rabika » Sun Dec 21, 2014 6:54 pm

Image

and sliced :D

Image

dont drool too much

Angryman65
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Location: Batemans Bay

Re: Duck Prosciutto - Extremely awesome

Post by Angryman65 » Sun Dec 21, 2014 9:34 pm

Yuummmm
Vegetarian is an old Indian word for bad hunter.

Smokey
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Location: Terranora- Tweed

Re: Duck Prosciutto - Extremely awesome

Post by Smokey » Sun Dec 21, 2014 9:55 pm

Works well on beef to, Try it on a rump cap. Shaved and tossed through a salad or on a pizza in Lou of anchovy. Salty as hell but if shaved thin and used as the salt component, It's a mirical worker. if you have some Cure No 2 , It will last for years.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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Gatsby
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Re: Duck Prosciutto - Extremely awesome

Post by Gatsby » Mon Dec 22, 2014 5:49 am

Noooooo! Rabika why couldn't you put this up 2 weeks ago. :lol:
Looks so good it's on the to do list.
Thanks

Smokey with the above quantities what amount of cure #2?
I have Misty Gullet cure #2. 6% nitrite, 4% nitrate.
I am wanting to use cure for safety but don't the ratio's.

paulr
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Re: Duck Prosciutto - Extremely awesome

Post by paulr » Mon Dec 22, 2014 9:07 am

Wow that looks great..
I'm gonna try this too.. Umm is kosher salt the same as sea salt... :?:

Tx, Paul
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beachbums
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Re: Duck Prosciutto - Extremely awesome

Post by beachbums » Mon Dec 22, 2014 11:08 am

I'm not a duck fan Rabika but this ones got me thinking I have to try it.

Cheers, Wayne and Jan

skuzy
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Joined: Sat Jun 20, 2009 9:15 pm

Re: Duck Prosciutto - Extremely awesome

Post by skuzy » Mon Dec 22, 2014 12:27 pm

Dumb question time..

if your hanging the meat in the fridge, is this a dedicated fridge for this stuff?

any concerns about humidity ?
Image

Rabika
Posts: 95
Joined: Mon Feb 18, 2013 10:00 pm

Re: Duck Prosciutto - Extremely awesome

Post by Rabika » Mon Dec 22, 2014 7:03 pm

ive done it both a dedicated fridge and just my every day fridge and it worked fine both ways. humidity doesnt seem to be a problem for this one.

how much cure #2 would you suggest putting??

Smokey
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Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Duck Prosciutto - Extremely awesome

Post by Smokey » Mon Dec 22, 2014 7:50 pm

Gatsby wrote:Noooooo! Rabika why couldn't you put this up 2 weeks ago. :lol:
Looks so good it's on the to do list.
Thanks

Smokey with the above quantities what amount of cure #2?
I have Misty Gullet cure #2. 6% nitrite, 4% nitrate.
I am wanting to use cure for safety but don't the ratio's.
I'm away from home ATM but at 12% it's 1.25 Gm per kilo of meat.
Your mix of 10% total would be only a little more.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au


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