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Duck breast prosciutto

Decided to try my hand at this and very happy with the results. 24 hour salt and aromatics brine. Rinse and pat dry. Wrap in cheese cloth and hang via kitchen twine for 21 days. Today was my first day trying it and it is really tasty! Fun little project.


Brandon - Ohio

Comments

  • lkapigianlkapigian Posts: 6,906
    Bravo ! Excellent work, there are a lot of cured you can do in the fridge
    Visalia, Ca
  • Stellar as always! 
  • Cool idea looks good wish I could try some.
    South of Columbus, Ohio.
  • WeberWhoWeberWho Posts: 8,390
    Awesome!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • Hoster05Hoster05 Posts: 225
    @Leopoldstoch i am looking to try this recipe as this looks fantastic.  Could you give me more details on your brine and process?  Assuming you hung this in the fridge for 21 days?
    Mankato, MN - LBGE
  • LeopoldstochLeopoldstoch Posts: 1,004
    Hoster05 said:
    @Leopoldstoch i am looking to try this recipe as this looks fantastic.  Could you give me more details on your brine and process?  Assuming you hung this in the fridge for 21 days?
    Sure thing. I basically followed josh Weissmans instructions for it.

    Tightly packed in salt and aromatics such as peppercorns, rosemary, thyme, etc. really whatever you prefer at this stage but the main focus is completely covering the breast in a tight salt pack for 24 hours in the fridge.

    Next night pulled from brine, rinsed with cold water and pat dry with paper towels.

    At this stage, I opted to crack fresh black pepper on both sides before wrapping in cheese cloth and some what trussing with kitchen twine.

    Then hung suspended and not in contact with anything in a fridge for 21 days. 

    Once finished you can thin slice for charcuterie, or dicing some up and pan frying to top pasta.

    Brandon - Ohio

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