Nutrition Facts for Home cured duck prosciutto

Home Cured Duck Prosciutto

Transform your culinary skills with this gourmet recipe for **Home Cured Duck Prosciutto**, a sophisticated charcuterie staple that's surprisingly easy to make at home. Using rich, flavorful duck breasts and a custom curing blend of **kosher salt, sugar, black pepper, fresh thyme, and bay leaves**, this recipe guides you through the art of dry-curing. Wrapped in cheesecloth and air-dried to perfection, the result is a silky, savory prosciutto boasting a melt-in-your-mouth texture and robust flavor. Perfect as a show-stopping addition to a charcuterie board or as an indulgent snack, this homemade delicacy requires minimal active time and yields artisan-quality results. Whether you’re a seasoned chef or an adventurous foodie, mastering this **homemade duck prosciutto recipe** is a culinary experience like no other.

Nutriscore Rating: 50/100
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Image of Home Cured Duck Prosciutto
Prep Time:30 mins
Cook Time:0 mins
Total Time:30 mins
Servings: 10

Ingredients

  • 2 pieces duck breast
  • 500 grams kosher salt
  • 100 grams sugar
  • 10 grams black pepper
  • 5 grams fresh thyme
  • 2 whole bay leaves
  • 1 piece cheesecloth
  • 1 roll butcher's twine

Directions

Step 1

Rinse and pat dry the duck breasts. Trim any excess fat or sinew from the meat side while leaving the fat cap intact as much as possible.

Step 2

In a bowl, combine the kosher salt, sugar, black pepper, fresh thyme, and crumbled bay leaves to create a curing mix.

Step 3

Place a layer of the curing mix in the bottom of a container that fits the duck breasts snugly. Lay the duck breasts skin-side up on top of the salt mixture, and then completely cover the duck with the remaining curing mixture.

Step 4

Cover the container with a lid or plastic wrap and refrigerate for 24 to 48 hours, depending on the size of the duck breasts. The meat should feel firm to the touch when done curing.

Step 5

Remove the duck breasts from the curing mixture and rinse them thoroughly under cold water to remove all excess salt. Pat the meat dry with paper towels.

Step 6

Wrap each breast tightly in cheesecloth, ensuring there are no open edges. Secure the wrapping with butcher's twine, tying it tightly to maintain shape and allow for hanging.

Step 7

Hang the wrapped duck breasts in a cool, well-ventilated area with proper airflow for drying. The ideal temperature is between 50°F (10°C) and 60°F (15°C) with 60% to 70% humidity. Allow the duck to dry for 1 to 2 weeks, or until it loses about 30% of its initial weight.

Step 8

Check the prosciutto periodically for signs of mold or bad smell. A slight white bloom is normal and harmless but remove black or green mold if it appears.

Step 9

Once the duck prosciutto has dried sufficiently, unwrap it from the cheesecloth. Slice it thinly and serve it immediately or store it in an airtight container in the refrigerator for up to 2 weeks.

Nutrition Facts

Serving size 1216.2 grams (1216.2g)
Amount per serving % Daily Value*
Calories 1783
Total Fat 114.20g 146%
Saturated Fat 38.80g 194%
Polyunsaturated Fat 0.00g
Cholesterol 336mg 112%
Sodium 196911mg 8561%
Total Carbohydrate 108.00g 39%
Dietary Fiber 3.20g 11%
Total Sugars 100.00g
Protein 80.70g 161%
Vitamin D 0IU 0%
Calcium 118mg 9%
Iron 27mg 149%
Potassium 1037mg 22%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%
Protein: 18.1%
Carbs: 24.2%