I’ve just made by first batch of duck prosciutto, thanks to a simple recipe in Feast Magazine (Issue 36, October 2014). Tastes excellent.
Author: Feast Magazine
Recipe type: --
- Two 40cm muslin squares
- Kitchen string
- Wire rack
- 2 Duck breasts
- 750 g Coarse sea salt
- 1 tbsp Fennel seeds (crushed)
- 1 tbsp Coriander seeds (crushed)
- 1 tbps White sugar
- 1 tsp Black peppercorns
- 5 x 5 cm Orange peel strips
- 8 Thyme sprigs
- 8 Sage leaves
- Rinse duck under cold water and dry with paper towels. Combine salt, fennel seeds, coriander seeds, sugar, black peppercorns and orange peel in a bowl. Find a container that will fit the mixture and the duck snugly. Put halt of salt mixture in container, add duck breasts, then the other half of the mixture, Make sure that all of the duck is well covered, and ad more salt if necessary. Cover and refrigerate for 48 hours.
- Rinse duck well under cold running water and dry with paper towel. Place half of the thyme and sage leaves on each piece of muslin. Place each piece of duck skin side down of a piece of muslin. Wrap duck in cloth and tie with kitchen string.
- Place duck on a wire rack in the middle of your refrigerator for at least 2 weeks. Ensure that there is good airflow around the duck and turn it every couple of days. Once opened, it will keep for up to 2 weeks.