BLOG

Duck Brest Prosciutto       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

  Instructions:

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.