This prosciutto recipe was submitted by Aaron P. in the 2021 Delta Waterfowl Cooking Contest. Minimum ingredients and maximum flavor!
Fresh rosemary and juniper berries (Optional)
Black pepper (Optional)
Pluck the breast and debone it. Keep skin coverage. Wash it completely. No feathers or blood. Pat 100% dry.
Cover the duck breast completely in salt. (Suggestion: Twice the weight of salt for the weight of meat.)
Optional-Add fresh rosemary and juniper berries for added flavor during curing.
Refrigerate for 24-48hrs in the salt.
Wash it again and dry well. (The breast meat will be dark and more firm.)
Take butchers twine and wrap it tight. Fold the breast so each side of the breast meat is touching and the skin covers as much as possible of the outside.
Optional-Add finely ground black pepper over the skin.
Age/dry free hanging for at least 2 weeks. Don’t let it sit on anything. 35-38F degrees with low humidity are ideal conditions.
When ready, the duck breast should feel firm, like a soft wax. The duck meat should have a dark red consistent color. Or weigh the duck breast prior to hanging. Then measure until 30% weight loss or more is achieved.
Duck breast prosciutto pairs well with salami, cheese, and crackers. Enjoy!
Disclaimer: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.