Duck Prosciutto

This week’s recipe is still in process, but here’s where we’re at so far with my attempt at home curing duck prosciutto.

Week: 47 of 52

I started the process by covering a duck breast in Kosher salt and refrigerating it for 24 hours.

After 24 hours in the fridge, the dish looked the same…

…but the duck didn’t.  Here is the duck before and after the salt process.

After the salt was rinsed off and the duck breast dried, I wrapped it in cheesecloth and tied it with twine.

And since then, it has been hanging in the fridge, suspended between two beer glasses, as I don’t have a cool, safe place to hang it in our condo.

Per Michael Ruhlman, it needs to lose about 30% of its weight to be finished. It started out at about 12oz. so it needs to lose about 3.5oz. So far it has lost 1.1oz in a week.  We’ll see how long it takes to be done, and hopefully the end result is a good one!  I’ll update this post with the results.

UPDATE: It worked!!

One end got a little dried out, but once we got past that, it was all really good.


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