Hey guys,

Just gonna use this space for my Duck Prosciutto logging. I know Beccah is drooling so here we come.



Recipe

The recipe comes from the book Charcuterie by Michael Ruhlman. One of, if not, the best book for dry curing your food. This Duck Prosciutto is the easiest and requires the least ingredients. They dont usually sell it too, so thats another plus.




List of Grocery

• A$15.00 Duck Breast x 2
• A$2.50 2kg of medium-grain sea salt
• A$2.00 1m of muslin cloth (the recipe calls for cheese cloth but it costs 9 bux per meter, no way !)
• A$2.00 10m of string (to tie the breasts)
  

Procedure


1. Buy your stuff Proudly Australian baby.




2. Hmmm yummy but stinky duck... As Chris put it, QUACK QUACKKKKK




3. 1 cup of salt here in the pan.




4. Beautiful colour of the duck breasts.




5. I massaged the breasts , making sure all the salt cover every holes and gaps.




6. Put skin side up and pour the salt to completely cover the breasts. Refrigerate for 24 hours.






Update

2 Nov. 2011
Thats it for now, i'll gradually update the thread After 24 hours, I should be able to get the duck out, get a good rinse and pat dry, then wrap and hang up in the fridge. Peace!

7. Took the salty suckers out of the fridge




8. See the color difference ? Note that the salt at the bottom is VERY wet. The moisture was drawn from the duck overnight.




9. Washed, pat'd dry and cracked fresh black pepper on it (I dont have white pepper so yeah)




10. The mummies, wrapped with muslin cloth.




11. One is hanging in the fridge. The bowl contains very salty water to raise the low humidity in the fridge.




12. The other is hanging in a cool, dark enough room.




Update

3 Nov. 2011
Here comes the hardest part ... waiting until it lost 30% of its weight. The original weight is 388g for two breasts. I dont have a scale, so i will just go by feel. The final product should be firm through out and not squishy in the middle. Should take 7-12 days.

1 more << Reserve >> for cutting and tasting

Awesoem thanks for sharing the deets with us! I can't wait to attempt this here. It will be a little more work for me because I'll have to buy the whole duck frozen & cut the breast myself, but it looks worth it

lol omg good stuff

Update in 2nd post guys



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@Beccah:
@dbot: it will be good if its successful

very impressive!

So going to try this when I get home. I hope whole foods carries the duck breast. You got Reps OMG!

@as3 & the USA folks:

You can buy the duckbreasts here

http://www.dartagnan.com

(11-03-2011 9:24 AM)ohhmygod Wrote:  @as3 & the USA folks:

You can buy the duckbreasts here

http://www.dartagnan.com

Thank you! I will try it out soon.