Duck Breast Prosciutto Prosciutto is often a traditional part of charcuterie in French cooking. Simply, it really is cured meat and that is then cured and matured further by drying in air – leaving a great, intensely flavored butchery product. Sliced thinly, and served with good, strong country-style mustard, dried fruits and black bread, it can be a great lunch or a part of a late autumn dinner.
Duck Breast Prosciutto
Most prosciutto is made from pork. The recipe which follows is constucted from moulard duck breast. Moulard can be a duck raised for foie gras, as well as meat is often more flavorful than domestic pekin, without as gamy as wild mallard.
The magret would be the lobe, or half breast in the moulard duck (each duck could have two magrets, or one full breast).
Moulard Magret Prosciutto
Ratio: This is an important portion of any cured meat recipe. The salt ratio is extremely important, the spice and garlic ratio which follows less so. Weigh you duck breasts and salt meticulously.
Per pound of Magret: (i.e., salt per <i>weight</i> of duck meat)
.7 OZ salt per pound of duck magret
Per Magret: (i.e., curing spices per <i>unit</i> of duck magret)
10 juniper berries
½ bay leaf, crushed
1 tsp coriander seed
10 black peppercorns
1 clove garlic
Crush to medium-fine juniper, bay leaf, coriander, peppercorns and garlic in mortar and pestle. Add salt and mix thoroughly.
Each Magret: Place large square plastic wrap on counter. Place Magret on wrap and put ½ of mixture on Magret, skin side, spreading so that it coats evenly. Turn over and repeat with flesh side. Roll summary tightly and seal edges and repeat for weekly need. Cure under refrigeration all day and night.
Wipe cure off meat – don’t rinse. Place Magret on large square of cheesecloth and wrap cheesecloth around Magret, ensuring cheesecloth fully covers meat. Place twine around Magret and secure Magret almost like it were a roast, leaving a 6” part of twine free at one end. Hang in dry cooler at 38F for just two weeks. Remove from cheesecloth, wrap in plastic and cut in paper-thin slices at service, freezing if needs be to have thin cuts (the freezing really helps to firm up the duck breast, making it easier to slice thinly).