Duck Prosciutto
Duck breast is dry-cured in the style of Italian prosciutto, coated with herbs, and then cold-smoked. The combination of long curing time and cold smoke produces an intensely aromatic, tender product. Thinly sliced, duck prosciutto is an absolute delicacy.
Ingredients(for 1 kg)
Instructions
Dry Curing
5–7 daysMix curing salt, sugar, pepper, and garlic powder. Rub duck breast on all sides, vacuum-seal and cure at 2–4 °C. Turn daily and keep the released liquid in the bag.
Herb Crust
20 minutesRinse and pat dry the duck breast. Mix thyme and rosemary and coat the meat completely. Allow to dry uncovered on a rack in the fridge for 2–3 hours.
Cold Smoking
3–5 hoursCold-smoke at under 20 °C with beech and cherry wood for 3–5 hours. Allow 1-hour breaks between smoking sessions to avoid overheating.
Maturing
3–14 daysWrap the smoked duck breast loosely in butcher paper and allow to mature at 12–15 °C and 75–80% humidity. Check daily. Then slice paper-thin to serve.
Pro Tip
After smoking, wrap the duck breast in caul fat (crépine) and allow to mature for 1–2 weeks at 12–15 °C and 75–80% humidity – this greatly intensifies the flavor.
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