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goose proscuitto easy

GOOSE PROSCIUTTO

Author: Larry White
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.
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Servings: 1 Breast
Prep Time: 20 minutes
Course: Appetizer,charcuterie
Cuisine: Italian

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.

Keywords: Charcuterie, Cured
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!