Friday, March 30, 2012

Duck Prosciutto - Part 2


Well it took ten days to reach the 30% required weight loss for my home-cured duck breast prosciutto. The recipe said seven days, but it all depends on the temperature and humidity of where it is hung.

An important note about weighing the breasts, which I didn’t mention in part 1. Weigh the breast after you have wrapped and tied it, as well as beforehand. You need to know how much the string and wrapping weighs, as a few grams can make a difference when figuring out the percentage weight loss.

wrapping = before wrapping - after wrapping
current percentage = ((current weight - wrapping ) ÷ before wrapping) x 100
The second equation will give you what percentage the breast is currently at, you’re aiming for 70%.



The breasts will be firm, with a little give, but not squishy, and a lot darker in appearance.

When you’re ready to eat it, trim off the skin, leaving as much fat on as possible, and if you like, slice off any flesh that has dried out too much (I didn’t bother), and slice as thinly as you can, a little time in the fridge may help.

The prosciutto should last a few weeks in the fridge, and a few months in the freezer, even better if you vacuum seal them. If you’re freezing the breasts, take advantage of the frozen state while defrosting to slice it thinly.


The prosciutto, is rich, gamey, and floral from the thyme (due to the cure).

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