Advertisement
Duck Prosciutto
- Difficulty
Medium
By Andrew Dornenburg and Karen Page
Published 1996
This is a delicious dish, made with an ancient method of preservation. You can hang it for 15 to 30 days, depending on how dry you want it. I make them 40 at a time! I like serving it in the traditional manner—with half of a peeled ripe fig, some melon or slices of pear, shaved fennel and arugula, or drizzled with fennel oil.
Ingredients
1 tablespoon 1/2 teaspoon 1
Method
- Combine salt with spices and herbs.
- Trim duck breast of excess skin, tenderloin, and sinews. Rub spice mix into breast. Place on a plate and wrap with plastic wrap. Cure for 24 hours or longer. Brush off excess rub, wrap in cheesecloth and hang in cooler for 15 days. Trim excess fat. Slice very thin. The prosciutto may be frozen and cut on a meat slicer.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe