This duck prosciutto recipe is easily approachable by not only trained chefs but home cooks as well.
Want more charcuterie? Try salt cured venison loin, venison pate, and homemade breakfast sausage.
Making your own charcuterie at home correctly for the first time can sometimes seem daunting. But fear not—this dry cured duck breast prosciutto requires no cooking and minimal kitchen skills.
It’s simply a little salt, some time, and the refrigerator you already have in your home. However, if you have kids in and out of the fridge every day, as I do, I recommend wrapping the breast in cheesecloth and securing it with butcher’s twine to keep the meat clean.
Making Your Own Duck Prosciutto
Salt Curing
Types of Salt: Kosher salt or any sea salt works great. Avoid using iodized salt as it can give the meat harsh flavors. If you’re feeling creative, try smoked salt.
Salt Box Method: This prosciutto uses the salt box method. This means you don’t need to weigh the salt or the duck. Ensure you have 4 to 6 cups of salt on hand for the project.
Curing Time: The breasts will cure in the salt between 24 to 48 hours. Any longer can result in a salty finished product.
Hanging Times and Techniques
Time: It is widely recommended to hang them for a minimum of a week. I like to let them hang and age for a couple of weeks, preferably between 2 and 3. When you let the meat hang for two to three weeks, you achieve that welcomed funky flavor that comes with traditional prosciutto.
The size of the breast will determine how long they should be hung. That being said, the longer you age them, you will lose some of the pliableness of the breasts along with the beautiful color. Age them too long, and you might end up with a bad version of duck jerky.
If you accidentally age the meat for too long and it seems dry, don’t throw it out. Slice it as thin as possible with a knife or meat slicer and then crisp in a pan with a little olive oil.
Hanging the breasts. I like to use two methods. The first is to wrap them loosely in cheese cloth and secure the ends with kitchen string (aka butcher’s twine). You can then use the butcher’s twine to hang them in your refrigerator.
The second is to use a small diameter meat hook. Puncture a hole as close to the edge of the meat as possible and then hang by the hook.
Curing Chambers and Areas: If you happen to have a curing chamber dedicated to this kind of project, even better. This will help you dial in the environment to make the best prosciutto possible.
I’ve found that my ideal temperature range is between 55 and 65 degrees F at 60 to 70 percent humidity. But please do your research before making home-cured meats or other dry-cured products above 40 degrees F for food safety concerns.
If you don’t have room in your fridge or a curing chamber, a cool place like a clean garage or basement during fall or winter will work.
Using Weight as a Guide: If this is your first time making duck prosciutto, you can use weight to determine when to stop the hanging process.
Weigh each breast after you have finished the salting process and record the weight. Hang the meat until it has lost 30 percent of its weight.
Seasoning
Seasoning primarily comes down to the consumer’s taste buds. I like simple ingredients like classic poultry seasonings, but the world is your oyster. Below are a few tips.
Seasoning during the salt cure. You can season the breasts during the salt-curing process by mixing fresh herbs such as rosemary or thyme into the salt.
Seasoning during the hang. Seasoning the breasts during the drying process is also an option. I like placing a few sprigs of Fall and Winter herbs around the meat before wrapping them in a cheesecloth. As the duck ages, it will take on some of the essence of the herbs. It’s also popular to dust the meat with ground black pepper during this stage as well.
Using Dried seasonings. Dried seasoning may not be as good as fresh, but there are a few options. I’ve used dried orange peels, homemade chili powder, crushed juniper berries and various peppercorns with great results.
Torching the Skin for Flavor
Using a torch slightly renders the fat while giving the skin a light smoky char flavor. In my opinion, this greatly increases the flavor profile of the duck. This is done after the hanging process is completed. Below are a few notes.
Always do this in a safe area. I like to do this outside. I place the breast and skin side up on a wire rack placed on a baking sheet pan.
Use a low flame so you don’t heavily scorch the skin.
Very carefully torch the skin until it lightly browns. A few charred spots aren’t a problem. Working slowly, this process will take around 1 to 2 minutes.
Thoughts on Mold
I recommend checking the meat for mold during the aging process. As a general rule of thumb, fuzzy mold (any color) is bad. If you find any trace of mold on the surface of the meat, wipe it off with a lint-free cloth soaked in a little cider vinegar.
Fuzzy mold (often green mold) has been reported to penetrate the surface of the meat. If you see this, you must either thoroughly cook the prosciutto before consuming it or throw it out.
Black mold is bad in general, and the meat should be discarded. The dry white mold you usually see on dried sausages, such as salami, is generally not a problem.
For more information, visit the USDA website to learn about mold.
Serving Suggestions
I like to serve this as you would traditional pork prosciutto. With a spread of various mustards, crackers, nuts, fruit, and fresh and aged cheese.
It’s also thinly sliced and eaten on top of salads, pizzas, pastas, and sandwiches.
Check Out Some of My Favorite Wild Game Recipes
Lastly, if you make this duck prosciutto, leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Homemade Duck Prosciutto
Ingredients
- 2 skin-on duck breast (wild duck or domestic, silver skin removed)
- 4 to 6 cups of kosher salt or sea salt
- Optional Ingredients
- 3 sprigs of fresh rosemary, chopped
- 8 sprigs of fresh thyme, chopped
- 1 tablespoon whole black peppercorns
- ground black pepper or white pepper as needed
Instructions
- Add 4 cups of salt, rosemary, thyme, and whole black peppercorns to a medium bowl. Stir to combine.
- Add a 1/2-inch layer of salt to the bottom of a non-reactive container. The smaller the container, the less salt you will need, but the salt must coat the entire surface area of the duck.
- Place the duck breasts skin side up on top of the salt bed, ensuring the breasts aren’t touching.
- Completely cover the breast with the remaining salt mixture containing the herbs and pepper. Add more salt if needed to cover the duck breasts fully.
- Cover the container with a lid or plastic wrap. Place them in the refrigerator for 24 to 48 hours.
- Remove the breast from the salt. Give them a quick rinse with cold water.
- Dry the breast thoroughly with paper towels or other lint-free cloth.
- For optional added flavor, dust the meat in the ground pepper.
- Roll the breasts with the cheesecloth until completely enclosed. Secure the cheesecloth with the butcher’s twine so the breasts do not fall out. Alternatively, hand it by a meat hook towards the edge of the breasts.
- Hang the breasts in your refrigerator with room for air circulation for 1 to 3 weeks. They should be somewhat firm to the touch. If they still seem a bit soft, let them hang for 3 or 4 more days and check again.
- Slice at no more than 1/4 inch thickness with a sharp knife.
NOTES
Store your prosciutto in the refrigerator. To minimize moisture loss, wrap it in plastic wrap. If you want it to continue to dry, roll it in butcher’s paper or a paper lunch sack.
