I am experimenting with charcuterie. I tried making duck prosciutto and it is actually very nice. I cured the duck breast in kosher salt, sugar and spices for 2 days. Then I wrapped it in muslin and let it dry for 5 days in a slightly humid cellar.
My knife isn't so sharp so slicing thinly was a challenge. I tried it with a little cedar jelly and it was amazing. I also tried it with capers and was still good but better with the sweet and aromatic cedar jelly.
When slicing, I used the same rules as with salmon gravlax. Lay it skin side down and slice through the meat, then the fat and not through the skin.
The next time I make this, I will be smoking it slightly for added dimension.
This will be fantastic smoked. Diane
ReplyDeleteWow! You have been working hard. I have never prepared duck but I did have the pleasure of enjoying it at a friend's. Your prosciutto sounds great.
ReplyDeleteDiane> I think so, too.
ReplyDeleteKate> thank you. I love duck.
Love duck... prosciutto??? What a great idea... all that lovely fat and curing. I just need to get more duck (and the fat for those fries of yours).
ReplyDeleteYou do such imaginative and creative things! Would that I had the time.
ReplyDeleteWell, this is certainly quite a feat, Sarah! making one's one cured meats and prosciutto on top of it all. WOW....WOW....WOW! I also wanted to let you know that your "autumn moon' photo is still haunting me, so I highlighted it tonight on my weekend Fresh Clean and Pure get-together. You truly captured the moon's mysterious look! I hope you stop by and share again! And hey, enjoy that duck!!!! Roz
ReplyDeleteSarah - could you send me specific instructions... exactly the spices and how you did this. I would love to try it.
ReplyDelete:)
Valeire
What a fantastic idea! Love the photos too.
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