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.
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.
In a bowl, combine the kosher salt, sugar, black pepper, fresh thyme, and crumbled bay leaves to create a curing mix.
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.
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.
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.
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.
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.
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.
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.
Serving size | 1216.2 grams (1216.2g) |
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Amount per serving | % Daily Value* |
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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% |
Source of Calories