How to make Duck Prosciutto

Welcome back. Today we will be making Duck Prosciutto. I really love this product because it is very easy to make with very little fuss. Also it doesn't take long to become ready unlike some of the other varieties of curing whole muscle.

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Here is the process of making Duck Prosciutto:

Recipe:

Duck Breast (fat on) 100%
Salt 2.75%
Sugar .25%
Garlic Powder 1%
Ground Fennel .27%
White Pepper .5%
Ground Clove .15%
Ground Nutmeg .15%
Cure #1 .25% (I Use cure #1 because my drying time will be less than 30 days. If your drying time will be more than 30 days use cure #2)

Wash, pat dry, and then weigh the duck. I did all 4 of mine at the same time because I was placing them in the same bag to cure.

Once you have the weight, jot that number down. Calculate your ingredients based off of the weight that you wrote down.

Rub your seasonings into your duck, massaging it well and place in a vacuum bag removing all the air. Place in your fridge for 5 days to 8 days (Depending on the thickness of your duck breast. If you want to calculate the time needed to cure you can click the following link:
genuineideas.com/ArticlesIndex/saltbrinecalcula…

After the duck has cured remove from the fridge and either rinse off or pat dry. Wrap in cheese cloth or collagen sheets then tie a few knots over the duck to hold it all in place and to hang later.

Weigh your duck and record your green weight. I like to record my target weight as well (I generally shoot for 38%-40% weight loss)
Hang in a drying chamber at 55F with a humidity at 80%.

The amount of time necessary to dry will be determined by how much fat your duck has, how big the breast is, the temperature in your drying chamber, and the humidity in your drying chamber. The goal is to slow down the drying as much as you can to really develop the flavor of the prosciutto.

Stay tuned to the next installment where we take it out of the chamber, slice it, and go over any last minute details.
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Eric