The Art of the Good Cigar

A Matter of Taste

Good Eats: Homemade duck prosciutto

Posted by herfergrrl on July 6, 2009

Holy fuckamoly, homemade duck proscuitto is good.  It’s like crack.  Every time I make some, I have to forcibly restraining myself from “sampling” it so much that there won’t be any left to share.

To make it, get your hands on a couple of duck breasts.  Or better yet a couple dozen, but quantity isn’t important.  Dry them and rub them down liberally with sea salt, cinnamon, white pepper and brown sugar.  Add a few shakes of ground cloves and nutmeg.  Put them in a ziplock bag in the fridge overnight.  In the morning drain the resulting sludge, dry the breasts and re-apply all the dry seasonings.  This time arrange the breasts in a single layer over a strainer, put the strainer in a larger bowl to catch the drippings, and leave that in the fridge.  Over the next day or two, keep draining sludge and re-applying the dry seasonings, turning every 3-4 hours during the day.  At the end of 48 hours of curing, rinse off all the seasoning, dry thoroughly, re-apply just the brown sugar and perhaps a sprinkling of cinnamon and white pepper, and place the breasts in a food dehydrator for the next 24 hours.  You can also cook them in a very slow oven (not the best results) or continue dry-curing for a week to get the desired results.

Disclaimer: Eating raw or partially raw poultry is a Bad Idea, so if you have concerns about your immune system or are worried about salmonella, this product should be cooked before being eaten.


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