Duck prosciutto is probably one of the easiest things to cure. If you were a little scared of Pork Week‘s bacon and pancetta, and like the mild gamey flavour of duck, give this a shot.
Get a nonreactive container, like these Pyrex ones. Put down a layer of coarse salt.
Container with coarse salt
Put your duck breast in, skin side down. Top with more coarse or kosher salt, making sure the breast isn’t touching the side of the container, or any other meat.
Duck breast on salt
Duck breast topped with salt
Refridgerate 24 hours. Remove, rinse, pat dry. Cover with cracked black pepper, wrap in cheese cloth, and hang in a cool area for 7 days.
Cured duck breast dusted with black pepper
Duck breast in cheese cloth, ready to hang
Mine got a little too dry, but it’s still delicious.
Duck Prosciutto
Shark Week has nothing on this. I’ve got about 20lbs of pork sitting here that I need to deal with, so it’s PORK WEEK here at Culinary Tips. I’m not normally the biggest fan of pork. It is a cheap meat, and can handle tons of abuse before becoming completely inedible, which leads most people to show it little respect, flavour it terribly, and cook it poorly.
