Duck Prosciutto
This duck prosciutto recipe couldn't be simpler: salt-cured duck breast, seasoned with coriander, fennel, and pepper, then it gets cured in the fridge.
Ingredients
- One (6- to 8-ounce) duck breast
- 4 cups kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground fennel
- 1/2 teaspoon freshly ground black pepper
- 1 cup white wine vinegar
- 1 medium cantaloupe, galia or honeydew melon, rind removed, sliced 1-inch thick, or several figs (optional)
Instructions
- To make the duck prosciutto, rinse the breast and dry it with paper towels. Scrounge through your cupboards until you find a dish just large enough to hold the duck breast. Make a 1-inch bed of salt on said dish. Place the breast on the salt and cover it with another inch of salt. Cover the entire situation with plastic wrap and refrigerate for 24 to 48 hours.
- In a small bowl, combine the coriander, fennel, and pepper. Unwrap the duck breast and, holding it over the sink, rinse it with the vinegar to remove the salt and then rinse it under cold running water. Pat the duck breast completely dry and then rub it all over with the spice mixture.
- Wrap the breast in cheesecloth and knot the cloth at both ends. Using sturdy household tape (duct tape works well), attach one end of the cheesecloth to the top of the refrigerator interior or hang the breast from a high refrigerator shelf. Place a small rimmed plate or dish beneath it. Let the duck cure until it feels firm but not dry, about 2 weeks. Thinner or smaller breasts will take less time. Start checking after a week or so.
- Using a sharp carving knife, slice the duck prosciutto paper thin or as thin as possible. Drape ribbons of the prosciutto onto a plate and serve with the melon or figs. (The very ends of the cured breast will be quite dry. Save them for flavoring soup.)
Nutrition
Serving: 1portion | Calories: 129kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 113236mg | Fiber: 3g | Sugar: 26g