Duck Breast Prosciutto

09 Feb 2016, Posted by Chris Waltman in Uncategorized
Duck Brest Prosciutto   duck breast    Yield: 2 Breasts   Ingredients:
  • 2 1-pound Boneless Duck Breasts (with skin/fat)
  • 3 cups Kosher Salt
  • 2 cups Dark Brown Sugar
  • 10 Juniper Berries
  • 6 Bay Leaves
  • 2 tsp. Black Peppercorns
  • ½ tsp. Smoked Paprika
  1. In a coffee grinder, pulse the juniper berries, bay leaves, black pepper, and paprika into a powder.
  2. Mix the salt, brown sugar and half of the spice blend in a medium bowl.
  3. Spread ¼” thick layer of the salt mixture (do not pack) in a 1/3 pan, spreading mixture to cover the entire bottom of the pan.
  4. Place the duck breasts, fat side down. Spread remaining salt mixture over meat, covering equally.
  5. Place in a refrigerator for 24 hours.
  6. Pull the breast out of the salt, rinse with cold water, and pat dry with C-folds.
  7. Lightly sprinkle with the spice blend.
  8. Wrap the breast in cheese cloth then hang and refrigerate for 9-12 days to cure. ( Continental Refrigeration )
  9. The breast is done once it is firm to the touch (if soft go longer, if hard then it has gone too far)
  10. Unwrap duck breasts. Using a long, sharp knife, thinly slice meat while the meat is cold.