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Duck Prosciutto

September 27, 2014 by admin Leave a Comment

duck_prosciutto

I’ve just made by first batch of duck prosciutto, thanks to a simple recipe in Feast Magazine (Issue 36, October 2014). Tastes excellent.

Duck Prosciutto
 
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Author: Feast Magazine
Recipe type: --
Cuisine: European
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
3.2.2807

muslin-duck

Filed Under: Poultry

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THE COOK

I live and cook in the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit. The small garden in our new home is currently being established with some native bush ‘tucker plants’ and a range of herbs. I’ve just bought a yuzu tree!

Photos taken on iPhone 4, 5 and X and a Canon 5D Mk III.

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