Home Cured Duck Prosciutto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DUCK PROSCIUTTO



Duck Prosciutto image

Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta.

Provided by Ian Fisher

Categories     project

Time P7DT10m

Yield About 48 canapé servings

Number Of Ingredients 3

1 whole boneless Moulard duck magret or Pekin duck breast, about 1 pound, skin on, split
2 to 3 cups kosher salt, more as needed
1/2 teaspoon ground white pepper

Steps:

  • Weigh breasts individually so you can check their progress toward curing. With a sharp knife, score skin of each breast in a crisscross pattern. Put about 1 cup salt (a half-inch layer) in a nonreactive baking dish that will just hold the breasts without touching. Nestle breasts on top of salt, skin side up. Pour more salt over breasts so that they are completely covered. Wrap in plastic and refrigerate 24 hours.
  • Remove duck from salt, rinse thoroughly and pat dry with paper towels. The flesh should feel dense and its color will have deepened. Dust breasts with pepper on both sides.
  • Wrap each breast in cheesecloth and tie with string. Hang for about 7 days in a cool (50 to 60 degrees is optimal), humid place, like a garage, a basement or in an unlit fireplace. After curing, the flesh should be stiff but not hard throughout; the color will be a deep rich red. If they still feel raw in the center, hang for a day or two longer. Generally, dry-cured products are ready when they have lost 30 percent of their original weight.
  • Remove cheesecloth, wrap duck in plastic and refrigerate until ready to use. It will keep several weeks or more.

DUCK PROSCIUTTO



Duck Prosciutto 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

Categories     Duck     Poultry     Appetizer     Low Cal     Lunch     Spice     Paprika     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8–10 servings

Number Of Ingredients 8

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.

HOME-CURED DUCK PROSCIUTTO



Home-Cured Duck Prosciutto image

An interesting spin on prosciutto that can be easily made at home, kept in fridge, and used in sandwiches, salads, pastas, etc. I'm interested to hear suggestions for recipes using it.

Provided by S Bywater

Categories     Duck Breasts

Time P7D

Yield 1 cured duck breast, 4-6 serving(s)

Number Of Ingredients 3

1 large duck breast (skin attached)
450 g salt (any is fine, but not coarse grain)
150 g brown sugar

Steps:

  • Gently wash duck breast of excess blood and then dry with a towel, try to get rid of as much surface water as possible and set aside.
  • In a bowl prepare the curing mix by mixing the salt and the brown sugar evenly. Alternatively you can mix all contents into a jar seal it and shake until evenly mixed.
  • In an air-tight plastic container pour about 1inch thick of of the curing mix, and gently lay the duck breast (skin side up) ontop of it. ,Make sure the breast doesn't touch the sides of the container.
  • Pour the remaining mix ontop of the breast, completely covering it and filling the container (make more if there is not enough to fill the container).
  • Place the sealed container in the fridge and leave for 1 to 2 days.
  • The salt is now curing the meat and drawing the moisture out of the duck breast. Thus preserving the meat and enabling it for human consumtion without cooking, just like italian proscuitto. The sugar imparts a slight sweet flavour onto the meet to offset the saltiness.
  • After 1 to 2 days remove the container from the fridge and remove the duck breast from the cure mix.
  • Quickly wash off the excess mix with water, but don't keep it under the water for too long.
  • Pat the cured breast dry and wrap tightly with a clean muslin, cheese, or thick cloth. Suspend the duck from a string in a dry, warm area for 5 to 7 days to thoroughly dry the duck out.
  • Alternatively at this stage the breast can be thinnly sliced and pan fried as a duck version of pork bacon.
  • After 5 to 7 days the duck is ready to be thinnly sliced like normal proscuitto and used in salads, pastas, or served as part of a meat & cheese platter. Enjoy and watch your friends' reactions when you tell them you cured the proscuitto yourself!
  • To store, keep duck refridgerated and wrapped in clingfilm.
  • Flavour Variations: To impart other suttle flavours into the meat feel free to add dried herbs and spices to the curing mix before curing. Dried orange peel, dried cranberries, and pink peppercorns work nicely with duck breast. The overall curing mix should always work on a 3 parts salt to 1 part everything else.

More about "home cured duck prosciutto recipes"

DUCK PROSCIUTTO ~ SALT CURED DUCK BREAST - PRACTICAL SELF …
duck-prosciutto-salt-cured-duck-breast-practical-self image
2019-02-05 Instructions. Place 1/2 cup of salt in a non-reactive container. Place the duck breast on the salt, and bury it in the remaining half cup of salt. (use …
From practicalselfreliance.com
4.7/5 (10)
Category Charcuterie
Servings 1
Estimated Reading Time 8 mins
  • Place 1/2 cup of salt in a non-reactive container. Place the duck breast on the salt, and bury it in the remaining half cup of salt. (use more if necessary, to completely bury the meat).
  • Allow the duck breast to cure in the salt in the refrigerator for about 24 hours, until the texture is firm. If it's still squishy like raw meat, put it back in the salt and give it a few more hours.
  • After the salt cure is complete, remove the duck from the salt, brush it off and give it a quick rinse in running water.
  • Pat the duck breast dry, wrap it in cheesecloth and hang it to dry in a cool place for about 7 days until it loses about 30% of it's original weight.


DUCK PROSCIUTTO RECIPE - HOW TO DRY CURE DUCK BREASTS
duck-prosciutto-recipe-how-to-dry-cure-duck-breasts image
2012-07-05 Mix the salts, sugar and thyme together in a large bowl. Coat the goose or duck breasts in the mixture well. Massage it into the meat, and …
From honest-food.net
4.9/5 (9)
Total Time 20 mins
Category Cured Meat
Calories 151 per serving
  • First a note on the meat. When you breast out the bird, leave as much skin and fat on it as possible; you'll get these "tails" of skin on both the tail and neck end of the bird if you do, and this is what you want: They will come in handy later. If you haven't already, peel off the "tender" on the meat side of the breast. Deep-fry in batter and enjoy!
  • Weigh your duck breasts, in grams. Yes, you need to. Whatever that weighs, measure out 2% of that weight in kosher or pickling salt, as well as 0.3% - that's three-tenths of a percent - in Instacure No. 2.
  • Mix the salts, sugar and thyme together in a large bowl. Coat the goose or duck breasts in the mixture well. Massage it into the meat, and make sure every bit of it has cure on it. Put the meat into a vacuum bag, along with any stray cure. Vacuum seal this and set in the fridge.
  • Cure in the fridge for 3 days to a week. Since this is what is called an equalization cure, you can safely cure your duck breasts for a week without worrying that they will get too salty.


MAPLE-CURED DUCK PROSCIUTTO - MAPLE FROM CANADA
maple-cured-duck-prosciutto-maple-from-canada image
Ingredients. 2 duck magrets, about 454 g (1 lb) each; Coarse sea salt as needed to cover the magrets; 2 tablespoons fresh rosemary, chopped; 1/4 cup maple sugar; 1/4 cup cracked pepper; 1 teaspoon ground ginger; 1 teaspoon …
From maplefromcanada.ca


DUCK PROSCIUTTO RECIPE | LEITE'S CULINARIA
duck-prosciutto-recipe-leites-culinaria image
2011-12-07 In a small bowl, combine the coriander, fennel, and pepper. Unwrap the duck breast and, holding it over the sink, rinse it with the vinegar to remove the salt and then rinse it under cold running water. Pat the duck breast …
From leitesculinaria.com


HOME SLOW CURED DUCK PROSCIUTTO - KITCHEN ALCHEMY
home-slow-cured-duck-prosciutto-kitchen-alchemy image
2020-09-15 Pat the duck breast dry and rest it on paper towels to absorb and moisture. Dry mix together the salt, sugar, prague powder #2, and dried thyme. While wearing gloves, rub the duck breast with the prague powder mixture. …
From blog.modernistpantry.com


DUCK PROSCIUTTO - JAMIE GELLER
duck-prosciutto-jamie-geller image
2011-11-17 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 …
From jamiegeller.com


THE HOME CURED DUCK PROSCIUTTO IS DONE! – WRIGHTFOOD | FAVORITE …
Jan 5, 2016 - The home cured duck prosciutto is done! – Wrightfood
From pinterest.ca


KOSHER DUCK PROSCIUTTO - JAMIE GELLER
2011-08-25 March 27, 2022. Love Jamie; Recipes; Menus; Holidays; Videos; Meal Plans; Shop; Meal Plans; Email Newsletter; Shop Our Collection
From jamiegeller.com


DUCK HAM OR PROSCIUTTO - NORTH/SOUTH FOOD
2015-03-22 Mix the salt, sugar, herbs, pepper and tea leaves (and saltpetre) together and add the maple syrup or treacle to it all to make a thick barely spreadable paste. Smear some onto the skin of the duck breasts and then turn over and cover the meat well. Put the lid on the box and leave it all to cure in the fridge for 3 to 5 days.
From northsouthfood.com


HOME-CURED DUCK PROSCIUTTO RECIPE - FOOD.COM
Apr 23, 2012 - An interesting spin on prosciutto that can be easily made at home, kept in fridge, and used in sandwiches, salads, pastas, etc. I'm interested to hear suggestions for recipes using it.
From pinterest.com


HOME CURED DUCK PROSCIUTTO | THE CURE, CURED MEATS, FAVORITE …
Jul 1, 2012 - This Pin was discovered by Mindy Ross. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


DUCK PROSCIUTTO | HOME COOKED HESTON
2015-04-14 DUCK PROSCIUTTO. Now this was fun! A friend had told me that you could hand your cured meat in a wine fridge (Mason if your reading this thank you!). Mason had told me that he was making duck prosciutto and I thought to myself damn i want to try that. So I did a little research and found a blog that gives you a little bit of a guide on what to ...
From homecookedheston.com


DUCK PROSCIUTTO - CHEF DANIEL MOREL
2021-06-18 This duck prosciutto recipe is a simple yet satisfying meat cure that can be applied to any cheese board. Designed with French charm, and crafted with your hands, this dish won’t disappoint. Ingredients. 12 Duck Breasts. 2L Sugar. 2L Salt. 12 Star Anise. Dry Rub. 500 ml Brown Sugar. 10g Dried Lavender. 10g Mustard Powder. 5g Onion Powder. Method
From chefdanielmorel.com


MAPLE-CURED DUCK PROSCIUTTO | LA FERME MARTINETTE | MAPLE RECIPE
Change the way you cook duck with this maple-cured duck prosciutto recipe. Use our golden maple syrup for a delicate and delicious taste! *Start recipe 4 weeks before serving it. Ingredients (10 to 12 servings) 2 duck magrets, about 454 g (1 lb.) each; Coarse sea salt as needed to cover the magrets; 30 ml (2 tablespoons) fresh rosemary, chopped
From finemapleproducts.com


HOMEMADE DUCK PROSCIUTTO – IN YOUR REFRIGERATOR (SIMPLE
3. Massage the salt & cure into the duck breast. Make sure that it is covered on all sides. 4. Place the duck breast in a vacuum bag and vacuum it. 5. Put the vacuumed duck breast in the refrigerator for 5 days (if it is below 500 g). Turn your duck breast once a day. This ensures that it is cured correctly.
From wurstcircle.com


HOMEMADE DUCK PROSCIUTTO RECIPE – UMAI DRY
2013-09-20 After the curing process, remove the meat from the bag and rinse off Dry Cure coating under running water. Transfer meat to UMAi Dry® small charcuterie bag and place on an open wire rack to dry in your refrigerator 4-8 weeks, or until you have a 35-40% reduction in weight. After drying is complete, slice thin and enjoy!
From umaidry.com


GUEST POST: HOME-CURING DUCK PROSCIUTTO - THE ORGANIC BUTCHER …
Of the whole muscle cured meats, duck prosciutto is the easiest way to gain entry into the vastly addicting world of home curing and that is largely because it is quick. You can see results in a couple of weeks and adjust recipes to your liking instead of 6-18 months if you were to cure a whole hog leg to make traditional prosciutto. Okay enough talking, let’s get started – trust …
From theorganicbutcher.com


RECIPE: HOW TO CURE DUCK PROSCIUTTO | FIELD & STREAM
Here’s how I did it: 1. In a wide, shallow bowl I made a small bed of kosher salt and placed the duck breast on top, skin side up. Next, I liberally coated the entire breast with more salt ...
From fieldandstream.com


HOW TO MAKE DUCK PROSCIUTTO - JUDD SERVIDIO - SALT AND VANILLA
2020-05-24 Here is the recipe for how to make duck prosciutto at home. Recipe Ingredients. Cure Mix. 1 large mallard duck breast . 2 cups of salt. 1 1/2 cup of sugar . 1 sprig of thyme . 1 garlic clove . 1 tbsp of peppercorns . Recipe Instructions. Combine salt, sugar, thyme, peppercorns in a bowl and mix well. Place the duck breast either in small ...
From juddchef.com


HOW TO MAKE DUCK PROSCIUTTO AT HOME | SALT AND VANILLA
Place a bag full of ice in your stove top smoker and place the duck breast on top of the bag of ice. Place wood chips in the bottom of the pan. Place your rack or perforated pan on top and cover with a lid or foil. Turn on medium heat and smoke for 5-7 minutes. Then turn off the heat and allow to cool inside the smoker for another 20 minutes.
From saltvanilla.com


DUCK PROSCIUTTO RECIPE - WELL HUNG FOOD
2013-02-10 Leave the duck in the curing mix for up two days, in the fridge, turning them every now and then. It’s best to do this in a freezer bag but I couldn’t be bothered to get any from the shop and I just used a bowl instead. After that time the duck should be darker and much stiffer. When this happens give them a rinse under the tap and then pat ...
From wellhungfood.com


DUCK "PROSCIUTTO" RECIPE | MYRECIPES
Directions. Pour 1 1/4 cups kosher salt in an 8-inch square baking dish; arrange duck breast halves, skin side up, in a single layer over salt. Top duck with remaining 2 3/4 cups kosher salt, pressing down to pack. Cover and refrigerate 24 hours. Remove duck from salt; discard salt.
From myrecipes.com


HOME CURED DUCK PROSCIUTTO RECIPE - WEBETUTORIAL
Home cured duck prosciutto is the best recipe for foodies. It will take approx 10080 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make home cured duck prosciutto at your home. The ingredients or substance mixture for home cured duck prosciutto recipe that are useful to cook such type of recipes are:
From webetutorial.com


DUCK PROSCIUTTO RECIPE – ›› LUV-A-DUCK – AUSTRALIA’S FAVOURITE DUCK
Method. Trim duck of any sinew. Place half of the salt into a non-reactive container and nestle the duck breast skin side up into salt. Completely cover with the remaining salt and place in the fridge for 15-24 hours (no longer than this as the end result may become too salty). Scrape salt off and wash the duck 2-3 times in fresh water. Pat dry.
From luvaduck.com.au


HOME CURED DUCK PROSCIUTTO RECIPE | EAT YOUR BOOKS
Recipe Notes. Requires salting for 24-48 hours, then 2 weeks hanging time in the refrigerator.
From eatyourbooks.com


DUCK PROSCIUTTO - GEORGIAPELLEGRINI.COM
2010-03-23 Tie one end with a piece of string which you can use to hang. Hang in a cool place (50-60 degrees) with relative humidity for 5-7days until the flesh is stiff but not hard throughout. Remove from the cheesecloth and slice thinly to serve. These will …
From georgiapellegrini.com


R/CHARCUTERIE - HOME-CURED DUCK PROSCIUTTO
DO NOT use all of it just cause you made it, although time is more of a factor for salt concentration than amount of salt. Liberally massage the cure into the duck breast and cryovac for 18 hours then give it a white wine bath for 1 hour. Wrap in cheese cloth and hang til it's firm, or lost 30% of its weight. 3.
From reddit.com


HOME SLOW CURED DUCK PROSCIUTTO | RECIPE | MODERNIST CUISINE, …
Jan 2, 2021 - Summary Recipe NameHome Slow Cured Duck Prosciutto Author NameModernist PantryPublished On 2020-09-15Preparation Time 1H0MTotal Time 2W0H
From pinterest.com


DUCK PROSCIUTTO RECIPE | BON APPéTIT
2011-11-14 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. Mix remaining ingredients in a …
From bonappetit.com


HOMEMADE PROSCIUTTO - JOSHUA WEISSMAN
Hanging a pork leg to make prosciutto isn't exactly a viable option for everyone, but duck breast prosciutto absolutely is.It's obviously technically not "prosciutto" but it is a delicious kitchen project that results in a delicious cured meat so you can't go wrong there. EQUIPMENT: Container Duck Breast INGREDIENTS: Duck breast, skin on (moulard or muscovy are ideal) …
From joshuaweissman.com


THE HIRSHON ULTIMATE DUCK PROSCIUTTO - THE FOOD DICTATOR
2020-12-13 Instructions. Mix seasoning ingredients in a medium bowl. Arrange 2 sheets of plastic wrap side by side on a work surface. Spread ½ the fresh herbs on the plastic wrap. Add 1 scant cup salt mixture (do not pack) in center of each sheet, over the herbs and spreading the mixture to match the size of the duck breasts.
From thefooddictator.com


25 EASY PROSCIUTTO RECIPES - INSANELY GOOD
2022-06-03 The garlic, butter, and white wine sauce tie the flavors together in one neat, delicious bow. 4. Easy Make-Ahead Prosciutto Baked Egg Cups. Start your day with something tasty, hearty, and energizing. These egg cups are the breakfast of champions! These cups have strips of crispy prosciutto for their crust.
From insanelygoodrecipes.com


HOMEMADE DUCK PROSCIUTTO AND A TARTINE - TASTEFOOD
2011-01-15 4 slices duck prosciutto. Preheat oven broiler. Lightly brush bread with olive oil. Arrange on baking tray and broil, turning once, until lightly golden. Remove from oven, but don’t turn off the heat. Place greens in a bowl. Drizzle with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper; toss.
From tastefoodblog.com


HOW TO MAKE PROSCIUTTO USING A DUCK BREAST - YOUTUBE
Hanging a pork leg to make prosciutto isn't exactly a viable option for everyone, but duck breast prosciutto absolutely is.It's obviously technically not "pr...
From youtube.com


STEP BY STEP: MAKING DUCK BREAST PROSCIUTTO - SALTED AND STYLED
2012-06-11 Butcher’s twine. 2 weeks time. Directions: Step 1: Assemble Your Ingredients. Step 2: Score the Duck Breast. Using a sharp knife, score the duck breasts by lightly drawing the knife across the skin and through the fat cap in diagonal lines equally spaced ½-inch to 1-inch apart. The cuts should be 1/8-inch to1/4-inch deep depending on the ...
From saltedandstyled.com


CURED DUCK | RECIPE | CUISINE FIEND
2020-07-23 2. Mix the sugar, salt, peppercorns and fennel. Prepare a bowl or dish to snugly fit the duck fillet. 3. Spread about a third of the curing mix at the bottom of the dish, place the duck fillet in skin side up and cover completely with the remaining mix. Cover the dish with cling film and refrigerate for 3 days. 4.
From cuisinefiend.com


WHAT TO DO WITH HOME CURED DUCK PROSCIUTTO? : COOKING
Seriously, though, put some in a nice, lightly seasoned risotto. Or, do a simple browned butter and parmesan pasta sauce, throw some of the prosciutto in about halfway through, and serve over linguini. With an ingredient like homemade duck prosciutto, I'd want to make some recipes that really help it stand out. Maybe make some caramelized ...
From reddit.com


HOME-CURED DUCK PROSCIUTTO RECIPE - FOOD.COM | RECIPE
Mar 6, 2018 - An interesting spin on prosciutto that can be easily made at home, kept in fridge, and used in sandwiches, salads, pastas, etc. I'm interested to hear suggestions for recipes using it.
From pinterest.co.uk


HOMEMADE DUCK PROSCIUTTO RECIPE – UMAI DRY
Dry Aging Bags Ribeye/Striploin. Regular price $31 $31
From umaidry.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #main-ingredient     #preparation     #occasion     #healthy     #5-ingredients-or-less     #poultry     #1-day-or-more     #easy     #no-cook     #dietary     #low-saturated-fat     #low-in-something     #meat     #duck     #duck-breasts     #novelty     #technique

Related Search