Cooking waterfowl correctly can sometimes seem a bit tricky. But with goose prosciutto, there is no cooking. Its literally salt, time and your refrigerator for the most part. I like to wrap mine in a layer of cheese cloth to keep things clean, especially if you have grubby “kids” hands in and out of the fridge a lot.
Below is how I make my prosciutto for geese and ducks, along with a few tips and optional tricks.
Curing Time
- 24 hours covered in kosher salt
Dry/Hang Time
- This is very subjective. I like to hang/dry mine between 2 and 4 weeks. You gain a little more of that good funky flavor of prosciutto when you let the meat hang for longer than 4 weeks, but in return you loose the smooth pliableness of the breasts and a bit of the gorgeous color.
Seasonings
- Seasoning the breasts after they come out of the salt cure and before the hang is optional, but a good option.
- Seasoning with herbs. You can layer fresh rosemary or thyme around the breast before wrapping with cheese cloth. As the breasts age, they will take on a bit of those flavors. I’ve even used saffron with great success. When rubbed onto the skin, it leaves it with an awesome reddish color.
- Dried seasonings. I rarely use dried seasonings for this, but there is one that I truly enjoy, and that’s Sichimi Togarashi. Simply rub it on the meat-side (not the skin) of the breasts before wrapping with cheese cloth and hanging in your refrigerator. About 1 tablespoon will be more than enough. You can buy it online or use my homemade version here.
Torching the Skin
- If you have a blow torch, this comes in handy for a little flavor enhancing.
- Over a low flame, gently and carefully (I repeat, carefully) torch the skin until it browns and lightly chars a bit. Some fat will start to render as well, which also enhances the flavor and mouth-feel. Overall this shouldn’t take more than 1 to 2 minutes max.
GOOSE PROSCIUTTO
This goose prosciutto is a skin-on goose or duck breast cured in kosher salt, wrapped in cheesecloth, and hung in the refrigerator until firm enough to slice. It is a simple cured waterfowl recipe for serving thin with rice and soy sauce, mustard, and crackers, or on salads.
Equipment
Ingredients
- 1 skin-on boneless goose (or duck breast)
- 2 to 3 cups kosher salt
Instructions
- In a large food grade plastic bag or medium sized glass baking dish, add a 1/2 inch layer of salt on the bottom.
- Place the breast on top of the salt. If curing more than one beast, make sure that they aren’t touching one another.
- Completely cover the breast with more kosher salt.
- Cover the dish or seal the bag and place in your refrigerator for 24 hours.
- Remove the breast from the salt and rinse with cold water.
- Dry the breast thoroughly.
- Lay the breast on top of some cheese cloth. Add the herbs or Togarashi if using. Be sure not to get the Togarashi onto the skin if you are planning to use a torch. It will burn and be bitter.
- Roll the breast with the cheesecloth until completely enclosed. Secure the cheese cloth with the butchers twine so that the breast doesn’t fall out.
- Hang the breast in your refrigerator for 2 to 4 weeks. It should be somewhat firm to the touch.
- Slice no more than 1/4 inch thick.
NOTES
- Use a skin-on breast. A boneless goose breast is the standard here, and duck breast works the same way. Keep the skin on while it cures and hangs.
- Cover it completely with salt. Put down a layer of kosher salt, set the breast on top, and bury it fully so no meat is exposed during the 24-hour cure.
- Cure it for 24 hours. After the salt cure, rinse the breast under cold water and dry it very well before wrapping.
- Seasoning is optional. Fresh rosemary or thyme work well, and the post also recommends shichimi togarashi on the meat side only, not the skin side.
- Wrap it tightly to hang. Roll the breast in cheesecloth, tie it securely with butcher’s twine, and hang it in the refrigerator.
- Hang it by feel. The post likes 2 to 4 weeks of drying, and says the breast should feel somewhat firm to the touch. Longer drying gives more prosciutto funk but less pliable texture and color.
- Torch the skin carefully. This is optional, but the post says a quick low-flame torch on the skin for 1 to 2 minutes can lightly char it, render a little fat, and improve flavor.
- Slice it thin to serve. Keep slices no thicker than 1/4 inch, and serve it with rice and soy sauce, with mustards and crackers, or on salads.
Nutrition
Calories: 614kcal | Protein: 27g | Fat: 57g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Cholesterol: 136mg | Sodium: 226464mg | Potassium: 583mg | Vitamin A: 170IU | Vitamin C: 7mg | Calcium: 161mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!
