delta waterfowl cooking contest firedisc

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Duck breast prosciutto.
by Aaron prosvirnin
467
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https://deltawaterfowl.org/contests/camo-cooking-contest/?contest=photo-detail&photo_id=106670
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467
Title:
Duck breast prosciutto.

Author:
Aaron prosvirnin

Description:
Takes only 2-3 weeks to make. All you need is some salt and a cold garage. the duck breast has to have ZERO BLOOD!!! If it’s shot up, just cook it how you normally would. this is salt and air curing the meat. -Pluck the breast and debone it. You need maximum skin coverage. -Wash it Really well, no feathers, no blood -Pat 100% dry. -cover it, I mean completely cover it in salt...twice the weight in salt for the weight in meat. Optional add fresh rosemary and juniper berries for added flavor during curing. - refrigerate for 24-48hrs in the salt, I use a plastic tub basically the longer it sits in the salt it will have a more salty taste. -at this point when you pull it out of the salt, the breast will be dark and kind of firm, it will look a little funky...THATS OK...the salt did it’s job. -wash it again and dry really well. -take some butchers twine and wrap it up tight. basically fold the breast so each side of the breast meat is touching and the skin covers 90% of the outside -optional cover the whole thing in finely ground black pepper, protect the the skin and adds flavor. -let it age/dry free hanging, don’t let it sit on anything. Keep in mind if you have a lot of food in your fridge it can take on funky flavors. I think a dedicated drink fridge or a clean cool garage works the best. 35-38 degrees with low humidity is ideal. -LET IT HANG AT LEAST TWO WEEKS! Word of caution on uncooked meats. Let your nose be the guide if it smells messed up...it is, white chalky mold is ok, just wipe it off. fuzzy mold of any color is no good. If you get fuzzy mold just on the outside use some white vinegar and wipe it off, but if it’s penetrated deep...toss it -the duck breast should feel firm, sort of like a soft wax. The duck meat should also have a dark red consistent color. -also another good sure fire way is 30% weight loss, weight the duck breast prior to hanging once it’s 30% less weight it’s good to go. This goes really well with salami,cheese, crackers. I also slice it thin and put it on a argula salad with olive oil and black pepper....it tastes incredible. Enjoy y’all. Pretty simple and a great way to enjoy a duck. Cheers!
Description:
Takes only 2-3 weeks to make. All you need is some salt and a cold garage. the duck breast has to have ZERO BLOOD!!! If it’s shot up, just cook it how you normally would. this is salt and air curing the meat. -Pluck the breast and debone it. You need maximum skin coverage. -Wash it Really well, no feathers, no blood -Pat 100% dry. -cover it, I mean completely cover it in salt...twice the weight in salt for the weight in meat. Optional add fresh rosemary and juniper berries for added flavor during curing. - refrigerate for 24-48hrs in the salt, I use a plastic tub basically the longer it sits in the salt it will have a more salty taste. -at this point when you pull it out of the salt, the breast will be dark and kind of firm, it will look a little funky...THATS OK...the salt did it’s job. -wash it again and dry really well. -take some butchers twine and wrap it up tight. basically fold the breast so each side of the breast meat is touching and the skin covers 90% of the outside -optional cover the whole thing in finely ground black pepper, protect the the skin and adds flavor. -let it age/dry free hanging, don’t let it sit on anything. Keep in mind if you have a lot of food in your fridge it can take on funky flavors. I think a dedicated drink fridge or a clean cool garage works the best. 35-38 degrees with low humidity is ideal. -LET IT HANG AT LEAST TWO WEEKS! Word of caution on uncooked meats. Let your nose be the guide if it smells messed up...it is, white chalky mold is ok, just wipe it off. fuzzy mold of any color is no good. If you get fuzzy mold just on the outside use some white vinegar and wipe it off, but if it’s penetrated deep...toss it -the duck breast should feel firm, sort of like a soft wax. The duck meat should also have a dark red consistent color. -also another good sure fire way is 30% weight loss, weight the duck breast prior to hanging once it’s 30% less weight it’s good to go. This goes really well with salami,cheese, crackers. I also slice it thin and put it on a argula salad with olive oil and black pepper....it tastes incredible. Enjoy y’all. Pretty simple and a great way to enjoy a duck. Cheers!