Cured Duck Breast - Pancetta style. Never going back to flat.

[LoydB]

So cured duck breast (duck breast 'prosciutto') is one of the most recommended starter projects for people getting into charcuterie. I started with it, but was never really thrilled. It dried out really fast, and didn't develop a ton of flavor IMO. I set out to re-engineer how I cured them to get a long, slow dry. It was totally worth the effort, this is the best cured duck I've ever tasted. Instead of a cure measured in weeks, it turned into months. The flavor development is out of this world.

Here's the money shot:

First - use an EQ cure. I know a lot of people salt box them, but that way leads to disaster IMO.

Recipe

The curing phase is pretty normal. Toast & grind spices, rub, seal and flip/overhaul every few days.

Here's where we start deviating from the norm. Rather than hang it flat, I rolled it like you would a belly for pancetta, trussed the hell out of it, and then vacuum sealed it for a couple of days to get it to hold the shape. Not the best pic here but you get the idea.

After a couple of days, I removed the string and wrapped the whole thing in a collagen sheet, then into some netting and hung it up to dry.

Three and a half months later, it had lost 36% of the weight.

Removed the collagen, and sliced. It is amazing, and I'm getting ready to start a couple more, because this one got devoured immediately.

 

[TNJAKE]

Rolling it and slicing thin really gave it that prosciutto look. Excellent work bud

 

[tbern]

looks delicious!! thanks for sharing your process!

 

[indaswamp]

Very nice! It is amazing to me what more hang time does to salumi! I bet that is a flavor bomb!

 

[LoydB]

Rolling it and slicing thin really gave it that prosciutto look. Excellent work bud

The look was a bonus to the taste. Thanks!

looks delicious!! thanks for sharing your process!

Thank you.

Very nice! It is amazing to me what more hang time does to salumi! I bet that is a flavor bomb!

Thanks! It's night and day over doing it in 2-3 weeks.

 

[gmc2003]

Man that looks good!!! Nice write up also.

Point for sure
Chris

 

[jcam222]

Looks great. Is the collagen sheet what you use instead of Umai bags? Is it hung in the frig or do you have a special chamber?

 

[LoydB]

Man that looks good!!! Nice write up also.

Thanks!

Looks great. Is the collagen sheet what you use instead of Umai bags? Is it hung in the frig or do you have a special chamber?

I've never used an Umai bag - I use mostly collagen cases for cured meats (either tubed or just sheets wrapped around it), and use hog casings for fresh sausage, so I'm not sure what the difference is.

This is the chamber, it is kept between 55-57 degrees F, and 75-80% RH. The duck breast is hanging front right, this was the day I took it down I think.