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Started By
Message
Making Duck Prosciutto
Posted on 2/10/15 at 12:50 pm
Posted on 2/10/15 at 12:50 pm
I considered putting this on the F&D board instead, but I think it applies more to the OB since it involves wild duck. Anyway I got a charcuterie book for Christmas and one of the recipes in it is duck prosciutto so I gave it a try.
Early in the duck season I had a couple of gray ducks that were in great shape and had a thick layer of fat, so I (luckily) saved the breasts with the skin on. The recipe in the book is incredibly simple: you basically salt the meat for 24 hours and then hang them in cheesecloth at 50-60 degrees for 4-6 days. The salt draws a LOT of moisture out of the meat, so when i went to hang them they looked almost cooked.
I had my doubts when they were hanging b/c the tenders (the thin strips of meat) from the back of the breast dried out completely after about 2 days and when I tried them they basically tasted like crappy beef jerky.
Anyway this is one of the breasts after hanging from Sunday to last Saturday.
Frankly I was shocked at how good they were since I thought I'd screwed it up entirely after eating the tenders. They taste a little like a mixture of meat and cheese actually. The fat adds a whole lot to the taste so I don't know how good it would be with bare breast meat (which I have a lot more of). Anyway I just thought I would pass it on to you guys since people are looking for new recipes on here all the time.
Early in the duck season I had a couple of gray ducks that were in great shape and had a thick layer of fat, so I (luckily) saved the breasts with the skin on. The recipe in the book is incredibly simple: you basically salt the meat for 24 hours and then hang them in cheesecloth at 50-60 degrees for 4-6 days. The salt draws a LOT of moisture out of the meat, so when i went to hang them they looked almost cooked.
I had my doubts when they were hanging b/c the tenders (the thin strips of meat) from the back of the breast dried out completely after about 2 days and when I tried them they basically tasted like crappy beef jerky.
Anyway this is one of the breasts after hanging from Sunday to last Saturday.
Frankly I was shocked at how good they were since I thought I'd screwed it up entirely after eating the tenders. They taste a little like a mixture of meat and cheese actually. The fat adds a whole lot to the taste so I don't know how good it would be with bare breast meat (which I have a lot more of). Anyway I just thought I would pass it on to you guys since people are looking for new recipes on here all the time.
10
Posted on 2/10/15 at 12:53 pm to gorillacoco
Posted on 2/10/15 at 12:56 pm to gorillacoco
That looks awesome. Did you worry about humidity at all?
Posted on 2/10/15 at 12:58 pm to Creamer
Not really. I figured it was humid enough in LA that I didn't have to worry about it. If i really get into this stuff I might consider converting an old fridge to control temp and humidity but they came out fine this time. Not to say it couldn't be improved.
Posted on 2/10/15 at 1:05 pm to gorillacoco
very 
Posted on 2/10/15 at 1:08 pm to gorillacoco
nice 
Posted on 2/10/15 at 1:10 pm to gorillacoco
That just doesn't look or seem appetizing to me at all.
ETA: solid effort though
ETA: solid effort though
This post was edited on 2/10/15 at 1:21 pm
Posted on 2/10/15 at 1:10 pm to gorillacoco
I need to give it a shot. I got too caught up in reading about it rather than just trying it. What are you going to try next?
Posted on 2/10/15 at 1:11 pm to gorillacoco
I heard you were doing this. I lol'd.
Posted on 2/10/15 at 1:20 pm to gorillacoco
Neat-o
Posted on 2/10/15 at 1:22 pm to Creamer
quote:
What are you going to try next?
They have a recipe for brining and cooking the legs all day in whats called a confit. I don't know shite about it yet but I do have a metric ton of duck legs so it seems like a natural choice.
Posted on 2/10/15 at 1:37 pm to gorillacoco
quote:
confit
Is legit, a lot of work, but it's fantastic.
Posted on 2/10/15 at 1:45 pm to gorillacoco
How do you plan on eating the prosciutto?
Just as a snack like eating jerky or do you plan on serving it in dishes.
Just as a snack like eating jerky or do you plan on serving it in dishes.
Posted on 2/10/15 at 1:58 pm to Citica8
basically like on an antipasta tray with cheese and crackers and shite.
Posted on 2/10/15 at 2:14 pm to gorillacoco
Makes sense.
Posted on 2/10/15 at 2:20 pm to Citica8
Looks excellent.
to trying new things with wild game.
to trying new things with wild game.Posted on 2/10/15 at 2:22 pm to gorillacoco
Is 6 days really long enough? I know regular authentic Prosciutto hangs for a year at least.
Posted on 2/10/15 at 2:27 pm to AngryBeavers
Recipe called for 4-5 days, adding a couple of days if necessary to dry it out a little more. It came out fine after 6 days. But I'm no expert, just following the recipe.
Posted on 2/10/15 at 2:27 pm to AngryBeavers
The duck breast is tiny compared to an entire ham though, so it may take that long to dry out the whole ham. 
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