📝 About This Recipe
Elevate your charcuterie board with this luxurious, melt-in-your-mouth duck prosciutto, a delicacy that transforms humble duck breast into a silky, salt-cured masterpiece. By utilizing the rich fat cap of the Moulard duck and a blend of aromatic spices, this recipe captures the essence of traditional Italian curing methods with a sophisticated French flair. It is a testament to the magic of patience, resulting in a deep ruby-red meat with a buttery texture that rivals the finest pork prosciuttos.
🥗 Ingredients
The Poultry
- 2 large Moulard Duck Breasts (approximately 1lb each, high quality and fresh)
The Cure Mix
- 2 cups Kosher Salt (do not use table salt)
- 1/2 cup Granulated Sugar (helps balance the saltiness)
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1 teaspoon Pink Curing Salt #1 (optional, for color preservation and safety)
- 4 sprigs Fresh Thyme (leaves stripped and minced)
- 3 pieces Bay Leaves (crumbled finely)
- 1 tablespoon Juniper Berries (crushed)
Aromatic Rub
- 2 pieces Star Anise (ground into a fine powder)
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Cinnamon (adds a subtle warmth)
👨🍳 Instructions
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1
Prepare the duck breasts by trimming any excess overhanging fat or silver skin from the meat side. Do not remove the fat cap; simply trim the edges so they are neat and uniform.
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2
In a medium bowl, combine the kosher salt, sugar, cracked peppercorns, pink curing salt (if using), minced thyme, crumbled bay leaves, and crushed juniper berries. Mix thoroughly.
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3
Select a glass or ceramic dish just large enough to hold the duck breasts. Spread half of the salt cure mixture across the bottom of the dish.
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4
Place the duck breasts on top of the salt layer, skin-side up. Pour the remaining salt mixture over the duck, ensuring they are completely submerged and covered.
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5
Cover the dish tightly with plastic wrap and place it in the refrigerator. Let the duck cure for 24 hours. The salt will draw out moisture, creating a liquid brine.
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6
After 24 hours, remove the duck from the salt. The meat should feel significantly firmer to the touch. Rinse the breasts thoroughly under cold running water to remove all salt.
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7
Pat the duck breasts extremely dry with paper towels. This is a crucial step to prevent unwanted mold growth during the drying phase.
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8
In a small bowl, mix the ground star anise, garlic powder, and cinnamon. Rub this aromatic spice blend evenly over the meat side of the duck breasts.
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9
Wrap each duck breast individually in a double layer of cheesecloth. Tie the ends securely with butcher's twine, leaving a long loop at one end for hanging.
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10
Weigh the wrapped duck breasts and record the weight. You are looking for a 30-35% reduction in weight by the end of the drying process.
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11
Hang the duck in a cool, dark place with good airflow (ideally 50-55°F with 60-70% humidity). A refrigerator door or a dedicated wine fridge works well.
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12
Allow the duck to hang for 7 to 10 days. Check the weight periodically; once it has lost 30% of its initial weight, it is ready.
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13
Unwrap the duck and discard the cheesecloth. The exterior should be dark and firm. Slice paper-thin against the grain to serve.
💡 Chef's Tips
Always use a digital scale to track weight loss; precision is the key to safety in dry-curing. If you see a small amount of white powdery mold, don't panic; wipe it off with a cloth dipped in vinegar. If the mold is green or black, discard the meat. For the best texture, slice the duck while it is very cold, using your sharpest carving knife or a mandoline. Ensure your fridge has some airflow; if hanging in a standard fridge, do not let the duck touch other items. Avoid using iodized table salt, as it can impart a metallic 'off' flavor to the delicate duck meat.
🍽️ Serving Suggestions
Serve on a slate board with dried figs, toasted walnuts, and a drizzle of high-quality chestnut honey. Pair with a crisp, acidic white wine like a Sancerre or a light-bodied Pinot Noir to cut through the richness. Layer thin slices over a bed of arugula with shaved parmesan and a lemon vinaigrette. Use as a decadent garnish for a creamy pumpkin or butternut squash soup. Accompany with pickled red onions and a dollop of grainy Dijon mustard.