DUCK PROSCIUTTO RECIPES

DUCK PROSCIUTTO - JAMIE GELLER

Duck Prosciutto - Jamie Geller image

1. Over a burner flame, singe away any remaining pinfeathers from the breasts. Rinse the breasts and dry with paper towels. 2. On a dish just large enough to

Provided by Jamie Geller Test Kitchens

Yield 4 Servings

Number Of Ingredients 6

Ingredients

2 6- or 8-ounce packages of muscovy duck breast
4` cups kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel
1/2 teaspoon freshly ground black pepper
1 cup white wine vinegar

Steps:

1. Over a burner flame, singe away any remaining pinfeathers from the breasts. Rinse the breasts and dry with paper towels. 2. On a dish just large enough to hold the breasts, make a 1-inch bed of the salt. Place the breasts on the salt and cover with another inch of salt. Cover with plastic wrap and refrigerate for 24 to 48 hours. 3. In a small bowl, combine the coriander, fennel, and pepper. Holding the breasts over the sink, rinse with the vinegar (to remove the salt), and then under cold running water. Dry the breasts and rub all over with the spice mixture. Wrap the breasts, meat sides together, in cheesecloth and knot it at both ends. Using sturdy household tape (duct tape works well), attach one end of the cheesecloth to the top of the refrigerator interior, or hang the breasts from the inside of the refrigerator door, above and at the side of the top door shelf. Let the breasts cure until they feel firm but not dry, about 2 weeks. Start checking after a week. Thinner or smaller breasts will take less time. 4. Using an electric slicer or a sharp carving knife, slice the breasts paper thin or as thinly as possible. Serve. Geila's Tips To achieve paper-thin slices, I use an inexpensive electric slicer, a great kitchen investment. The very ends of the cured breast over-dry. Save them to put in soup. If you can't find muscovy breasts, place the meat sides of the two regular breasts together.

DUCK PROSCIUTTO RECIPE | EPICURIOUS

Duck Prosciutto Recipe | Epicurious image

An easy Duck Prosciutto recipe. Use Moulard duck breasts, Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves, fig chutney, or pickled raisins from Boat Street Pickles

Provided by Adam Sachs

Yield Makes 8?10 servings

Number Of Ingredients 8

Ingredients

2 1-pound boneless Moulard duck breasts with skin
1 1/2 cups kosher salt
1 cup (packed) dark brown sugar
5 juniper berries, cracked
3 bay leaves, crumbled
1 teaspoon coarsely cracked black pepper
1/4 teaspoon smoked paprika
Ingredient info: Look for juniper berries in the spice section of better supermarkets. Smoked paprika is available at better supermarkets and at specialty foods stores and latienda.com.

Steps:

Using a small knife, trim all but a 1/8" layer of fat from each duck breast; reserve fat for rendering. Mix remaining ingredients in a medium bowl.
Arrange 2 sheets of plastic wrap side by side on a work surface. Spread 1 scant cup salt mixture (do not pack) in center of each sheet, spreading mixture to match the size of the duck breasts. Top each with 1 duck breast, fat side down. Spread remaining salt mixture over meat, dividing equally. Bring plastic wrap up and over each duck breast, wrapping tightly. Place on a small rimmed baking sheet, fat side down, and refrigerate for 7 days to cure.
Unwrap duck breasts. Scrape off salt mixture (do not rinse). Using a long, sharp knife, thinly slice meat.

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Once the drying is complete, wrap the breast tightly to prevent further drying and store in the refrigerator until ready for use. Slice very thin, and serve like traditional prosciutto on a charcuterie platter.

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DUCK PROSCIUTTO - JAMIE GELLER

1. Over a burner flame, singe away any remaining pinfeathers from the breasts. Rinse the breasts and dry with paper towels. 2. On a dish just large enough to
From jamiegeller.com

1. Over a burner flame, singe away any remaining pinfeathers from the breasts. Rinse the breasts and dry with paper towels. 2. On a dish just large enough to hold the breasts, make a 1-inch bed of the salt. Place the breasts on the salt and cover with another inch of salt. Cover with plastic wrap and refrigerate for 24 to 48 hours. 3. In a small bowl, combine the coriander, fennel, and pepper. Holding the breasts over the sink, rinse with the vinegar (to remove the salt), and then under cold running water. Dry the breasts and rub all over with the spice mixture. Wrap the breasts, meat sides together, in cheesecloth and knot it at both ends. Using sturdy household tape (duct tape works well), attach one end of the cheesecloth to the top of the refrigerator interior, or hang the breasts from the inside of the refrigerator door, above and at the side of the top door shelf. Let the breasts cure until they feel firm but not dry, about 2 weeks. Start checking after a week. Thinner or smaller breasts will take less time. 4. Using an electric slicer or a sharp carving knife, slice the breasts paper thin or as thinly as possible. Serve. Geila's Tips To achieve paper-thin slices, I use an inexpensive electric slicer, a great kitchen investment. The very ends of the cured breast over-dry. Save them to put in soup. If you can't find muscovy breasts, place the meat sides of the two regular breasts together.

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DUCK PROSCIUTTO RECIPE - NYT COOKING

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DUCK PROSCIUTTO RECIPE | LEITE'S CULINARIA

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DUCK PROSCIUTTO RECIPE | BON APPÉTIT

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DUCK PROSCIUTTO RECIPE | BON APPÉTIT

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