Duck Prosciutto

Good things come to those who wait, and this homemade duck prosciutto is no exception. This recipe is sure to spark conversation at the dinner table, and you will enjoy explaining each delicious step.

In a bowl, combine the kosher salt, brown sugar, chopped herbs and crushed spices.

On a work surface, score the fat of the duck breasts in a crosshatch pattern without going through to the flesh (see note).

Line the bottom and sides of a 2.9L Au Gratin Dish with plastic wrap. Place half of the salt mixture along the bottom of the Gratin Dish. Lay the duck breasts over the salt, fat-side up, making sure they are not touching each other or the sides of the dish. Completely cover with the remaining salt. Tightly cover with plastic wrap. Refrigerate for 24 hours.

Remove as much of the salt mixture from the duck breasts as possible. Quickly rinse the duck under cold running water to remove any remaining salt. Pat very dry. Wrap tightly in cheesecloth and tie securely with butcher’s twine. Place a Cooling Rack over a Sheet Pan. Set the duck breasts on the cooling rack and let dry out in the refrigerator for 7 days, turning the breasts over each day.

Remove the cheese cloth and thinly slice the duck prosciutto. Serve as an appetizer with cheese, bread, crackers, mustard, gherkins, olives, dried fruits and nuts. The duck prosciutto will keep wrapped in plastic for a couple of weeks in the refrigerator.

Note

If you prefer to have less fat on your finished prosciutto, you can cut away some of the fat, being sure to leave at least a thin layer behind.