Duck Prosciutto aka Duckciutto :)

Discussion in 'Recipes' started by butcherbill, Jan 9, 2012.

  1. butcherbill

    butcherbill

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    Simple and Savory. Had some duck breast going out of date, and wanted to experiment. The results were amazing. I used 2 boneless duck breast. Make a mix of appx. 1.5 cup Smoked Sea Salt, Juice of 2 Lemons, 1 bunch Rosemary, Black Pepper to taste.. Coat the MEAT side of both breasts with the salt mixture. Lay one duck breast on top of the other so that both fat sides are on the outside top and bottom. Wrap TIGHTLY with several layers of plastic wrap. I also tied a couple loops of butcher twine to keep everything sealed up. Now the hard part, WAITING! Leave on the bottom shelf of fridge for 24 hours, then flip the packet and leave for another 24 hours. After 48 hours remove the duck breast and rinse under cold water to remove excess salt. Slice thin and enjoy. This turned out 1000 times better than expected. The meat has the flavor and silky texture of a high-quality prosciutto. Eat as is, pair with cheese and wine or substitute into recipies the possibilities are endless.

                                                                                              Enjoy and let me know what you think!!!   

                                                                                                                            Thanks, C
     
  2. chrisbelgium

    chrisbelgium

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    What a fantastic idea! I make gravad lax (cured salmon) more or less the same way but I didn't know it could be done with meat.

    I have to try that out too. Thanks for sharing this idea!