Duck Breast Prosciutto

Duck Breast Prosciutto

Prosciutto is a conventional factor of charcuterie in French cooking. Merely, it is treated meat which is then cured and matured even further by drying in air – leaving a amazing, intensely flavored butchery product or service. Sliced thinly, and served with excellent, strong place-design mustard, dried fruits and black bread, it is a great lunch or part of a late autumn dinner.

Most prosciutto is created with pork. The recipe which follows is built with moulard duck breast. Moulard is a duck elevated for foie gras, and its meat is normally extra flavorful than domestic pekin, though not as gamy as wild mallard.

The magret is the lobe, or 50 % breast of the moulard duck (every single duck will have two magrets, or one full breast).

Moulard Magret Prosciutto

Salt/Spice Get rid of:

Ratio: This is an important part of any fixed meat recipe. The salt ratio is in particular critical, the spice and garlic ratio which follows much less so. Weigh you duck breasts and salt really meticulously.

For every pound of Magret: (i.e., salt for every bodyweight of duck meat)

.7 OZ salt for each pound of duck magret

Per Magret: (i.e., curing spices for every device of duck magret)

10 juniper berries

½ bay leaf, crushed

1 tsp coriander seed

10 black peppercorns

1 clove garlic

Crush to medium-wonderful juniper, bay leaf, coriander, peppercorns and garlic in mortar and pestle. Increase salt and mix totally.

Every single Magret: Put large square plastic wrap on counter. Place Magret on wrap and location ½ of mixture on Magret, pores and skin aspect, spreading so it coats evenly. Switch around and repeat with flesh facet. Roll wrap up tightly and seal edges and repeat for up to weekly need. Treatment beneath refrigeration for 24 hrs.

Air Overcome:

Wipe cure off meat – do not rinse. Location Magret on big sq. of cheesecloth and wrap cheesecloth around Magret, making certain cheesecloth thoroughly covers meat. Position twine all-around Magret and secure Magret as if it were a roast, leaving a 6″ piece of twine absolutely free at just one end. Hang in dry cooler at 38F for two weeks. Take away from cheesecloth, wrap in plastic and lower in paper-slim slices at company, freezing if demands be to get slim cuts (the freezing will help to company up the duck breast, building it a lot easier to slice thinly).