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Duck prosciutto

Discussion in 'Poultry' started by cycletrash, Feb 4, 2011.

  1. cycletrash

    cycletrash Meat Mopper

    I been reading the Book Charcuterie, and there is a recipe for duck Prosciutto, has anyone ever eaten it or tried it?

    I am going to give it try..just back from the store and bought a duck.
  2. No, But please let us know the outcome and post a QView

    (I vaguely remember hearing about it in the past, but never seen nor tried it)
    Last edited: Feb 3, 2011
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I haven't had any duck to try it so give it a shot and let us know how it comes out. That's what we do here. Think of something then give it a shot and let everyones else know how it comes out.
  4. cycletrash

    cycletrash Meat Mopper

    Well I am very curious and I already plan on trying it. I never heard of it and was curious if anyone else has or even tasted  it. It only takes seven days to cure  so I plan on eating it within the next two weeks ! :))
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It sounds very interesting. Looking forward to see how it comes out.
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Sounds great..

     I saw that recipe..loks nice.

  7. killnsmoke

    killnsmoke Smoke Blower

    awesome book!!!  i got it for christmas and cant wait to try something out of it.
  8. I know this an old thread but I decided to try the Duck Prosciutto recipe in the Charcuterie Book.  Being the crackshot waterfowl hunter that I am I had to buy a domestic duck from the grocery store!  I figured they would at least have more meat to them.  I followed the recipe to a tee (except that I had to let it hang/dry about 2 weeks longer for the right firmness) and was very impressed with the flavor/texture.  It tasted exactly like the deli bought pork version.  I  suggest if you enjoy prosciutto to give this a try. The only downfall is that with it being a duck (size) it seemed it was gone in an instant, it was so good!

    Sorry no pix I will probably do this recipe again tho, camera in hand!
  9. hal glover

    hal glover Newbie

    I have started a pair of goose breasts 2 days ago

    how long did you let yours sit in the dry rub

    was there alot of water pulled from it at first?

    how long and where did you store it after the cure was set?
  10. thoseguys26

    thoseguys26 Master of the Pit

    Let's see some pics!

    my mule deer prosciutto is ready to be sliced.

    Nate-73 likes this.