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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Duck Prosciutto - Salt Cured Duck Breast Recipe

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This recipe for Duck Prosciutto - Salt Cured Duck Breast is from Recipe for Disaster, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 duck breasts
a whole lotta salt, about 1kg
Chilli flake
Black pepper
Thyme
cheese cloth
Directions:
Directions:
On an air tight container, pour a large amount of salt,
place the duck breasts in the salt, crack some black pepper and chilli flakes on the top and cover in about 1cm of salt all over.

Make sure the non-salt seasonings are well packed on the meat. Cover with a lid or cling film and leave to cure in the in the fridge. After 24 hours, if it's still squishy like raw meat, put it back in the salt and give it a few more hours to firm up.

Once firm, remove the breasts from the salt, wash off the excess salt. Pat the meat dry, re-apply the chilli flake, pepper and thyme. Wrap up in cheese cloth and tie up with string.
You now want to hang this in the fridge so that the air can circulate around it.

Leave the meat to hang for 15-20 days, at this point the meat is ready to eat.

Store in the refrigerator until ready for use. Slice very thin, and serve
Preparation Time:
Preparation Time:
3 weeks
Personal Notes:
Personal Notes:
week 310
Curing meat I saw as something on a professional level,
on the same level of smoking meat and making pasta

Of all my creations,
This was one of the most advanced yet simplest

 

 

 

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