So far, this is my best appetizer, my favorite blind snack, my best food gift, my best way to get invited back to any party. Duck prosciutto is very easy to make and gives an amazing result every time. You don’t need any special equipment, no special skills and no precision. You just need a refrigerator and time!
The result is a nice piece of charcuterie that is soft on the inside, with a light dry crust on the outside. Because of the aging process, the fat melts instantly in your mouth. The taste of duck is enhanced because of the drying process, but the gamy taste remains subtle. The aging process and the thyme brings a nice nutty flavor to the meat. You can even find some hints of dry age in the taste of the prosciutto.
My favorite way to enjoy this recipe is by itself, thinly sliced, with a nice lager or add the slices to a light salad. Honestly, give this experience a try with your next waterfowl catch!
The Perfect Appetizer: Duck Prosciutto
Cuisine: ItalianDifficulty: Easy6
servings20
minutes240
hoursIngredients
2 cups of table salt
2 duck breasts (I used mallard with skin, but you can use skinless breasts as well)
1 tsp. of dried thyme
1/2 tsp. of ground black pepper
two pieces of cheese cloth (about 20 cm x 90 cm (8″ x 36″) each)
2 meters of butcher twine
Directions
- In a small container (bigger than the two breasts), add about 3/4 cup of salt to cover the bottom of the container.
- Pat dry the duck breasts with paper towel until very dry. Sprinkle the thyme and the black pepper on the breasts and place them flat in the salted container with a little separation between them.
- Completely cover the breasts with the remainder of the salt and place the container in the refrigerator uncovered for 24 hours.
- When the brine time is done, remove the breasts from the water and rinse them well under cold water to remove the salt. Try to not rub too hard. You want to keep some of the thyme and pepper on the meat after the rinse. Pat the breasts dry with a paper towel.
- Lay the cheese cloth flat on a table and roll the breasts individually in the cheese cloth
- Tie the cheese cloth around the breast with butcher twine by doing 4-5 loops around the breast. Tie a loop knot with the loose end of the twine. You should obtain something like this:
- Hang the breasts by putting the loop around an heavy item that’s in your refrigerator door so air can circulate around it. Let the breasts hang for 10-14 days if you use skinless breasts or for a minimum of 20 days for breasts with skin.
- When the hanging time is done, remove the butcher twine and cheese cloth. Your prosciutto is now ready! The prosciutto will remain good for at least a month if wrapped tightly with clinch wrap or vacuum sealed
- When ready to eat, slice thinly and enjoy by itself with a good beer, on salad or on a charcuterie board.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The duck breasts can be replaced by store bought duck breasts. Store bought duck has a thicker fat cap, which will make for an even more delicious prosciutto.
- The duck breasts can be replaced by goose breasts. The hang time will be the same.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
En plein ce que j’adore déguster.
Prête à faire la file pour manger à votre table.
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Expérience de plus de 40 ans de cueillettes et cuisine. Spécialité: les apéros.