Duck Prosciutto
Andrea Rubinstein
I got this recipe from the internet. Supposedly this is Gary Danko’s recipe
ingredients
- Duck Prosciutto
- By Chef Gary Danko, San Francisco, CA
- Ingredients
- 1 large (1 lb.) Duck Breast (Barbarie or Moulard )
- 1 tbls. Kosher Salt (per lb. of Duck)
- 1/2 tspn. Dried Thyme
- 1 Bay Leaf (ground)
- 1 tspn. Coriander Seed (ground coarsely)
- 1 tspn. Black Peppercorns (ground coarsely)
directions
- 1
1. In a nWeigh duck breast and calculate proportions. Combine
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spices, herbs and salt.
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2. Trim the duck breast of excess surrounding fat and skin,
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remove tenderloin and connective tissue. Rub spice mix into the
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breast. Place on a plate and wrap with plastic wrap; cure for 48
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hours in the refrigerator. With a small knife scrape off the dry rub
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and wrap in a double layer of cheese-cloth. Tie at each end with
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string 15 and hang, not touching, in the refrigerator for 21 - 30
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days.
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3. Remove cheesecloth, scraping any white bloom off. Trim top
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of fat, leaving a thin coat. Wrap in plastic wrap; freeze solid and
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slice paper-thin. Serve with fresh fig or ripe pears. Cracked
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pepper and a drizzle of olive oil.
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•
notes
I have made this once. I used Pekin Duck which has relatively small breasts. It was tasty but it shrinks a bit during curing so you end up with tiny pieces. Still, it is amazing
Source: Andrea Rubinstein
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