- May 31, 2022
- 354
- 516
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.
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.