Best 2 Duck Prosciutto Recipes
Indulge in a culinary journey with our exquisite Duck Prosciutto, where succulent duck meat is transformed into a savory delicacy. Embark on a delectable adventure as we present two enticing recipes that showcase the versatility of this cured meat. Prepare to tantalize your taste buds with our Prosciutto-Wrapped Dates, a delightful appetizer that combines sweet and savory flavors in every bite. Discover the art of creating a sophisticated Duck Prosciutto Pizza, where crispy crust meets tender duck and tangy arugula. Let your senses be captivated as you explore the rich flavors and textures of these culinary masterpieces, guaranteed to leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
HOME-CURED DUCK PROSCIUTTO
An interesting spin on prosciutto that can be easily made at home, kept in fridge, and used in sandwiches, salads, pastas, etc. I'm interested to hear suggestions for recipes using it.
Provided by S Bywater
Categories Duck Breasts
Time P7D
Yield 1 cured duck breast, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Gently wash duck breast of excess blood and then dry with a towel, try to get rid of as much surface water as possible and set aside.
- In a bowl prepare the curing mix by mixing the salt and the brown sugar evenly. Alternatively you can mix all contents into a jar seal it and shake until evenly mixed.
- In an air-tight plastic container pour about 1inch thick of of the curing mix, and gently lay the duck breast (skin side up) ontop of it. ,Make sure the breast doesn't touch the sides of the container.
- Pour the remaining mix ontop of the breast, completely covering it and filling the container (make more if there is not enough to fill the container).
- Place the sealed container in the fridge and leave for 1 to 2 days.
- The salt is now curing the meat and drawing the moisture out of the duck breast. Thus preserving the meat and enabling it for human consumtion without cooking, just like italian proscuitto. The sugar imparts a slight sweet flavour onto the meet to offset the saltiness.
- After 1 to 2 days remove the container from the fridge and remove the duck breast from the cure mix.
- Quickly wash off the excess mix with water, but don't keep it under the water for too long.
- Pat the cured breast dry and wrap tightly with a clean muslin, cheese, or thick cloth. Suspend the duck from a string in a dry, warm area for 5 to 7 days to thoroughly dry the duck out.
- Alternatively at this stage the breast can be thinnly sliced and pan fried as a duck version of pork bacon.
- After 5 to 7 days the duck is ready to be thinnly sliced like normal proscuitto and used in salads, pastas, or served as part of a meat & cheese platter. Enjoy and watch your friends' reactions when you tell them you cured the proscuitto yourself!
- To store, keep duck refridgerated and wrapped in clingfilm.
- Flavour Variations: To impart other suttle flavours into the meat feel free to add dried herbs and spices to the curing mix before curing. Dried orange peel, dried cranberries, and pink peppercorns work nicely with duck breast. The overall curing mix should always work on a 3 parts salt to 1 part everything else.
DUCK PROSCIUTTO
An easy Duck Prosciutto recipe. Use Moulard duck breasts, Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves, fig chutney, or pickled raisins from Boat Street Pickles
Provided by Adam Sachs
Categories Duck Poultry Appetizer Low Cal Lunch Spice Paprika Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 810 servings
Number Of Ingredients 8
Steps:
- Using a small knife, trim all but a 1/8" layer of fat from each duck breast; reserve fat for rendering. Mix remaining ingredients in a medium bowl.
- Arrange 2 sheets of plastic wrap side by side on a work surface. Spread 1 scant cup salt mixture (do not pack) in center of each sheet, spreading mixture to match the size of the duck breasts. Top each with 1 duck breast, fat side down. Spread remaining salt mixture over meat, dividing equally. Bring plastic wrap up and over each duck breast, wrapping tightly. Place on a small rimmed baking sheet, fat side down, and refrigerate for 7 days to cure.
- Unwrap duck breasts. Scrape off salt mixture (do not rinse). Using a long, sharp knife, thinly slice meat.
Tips:
- Choose high-quality ingredients: Use fresh, organic ingredients whenever possible. Look for duck breasts that are plump and have a deep red color. The prosciutto should be thinly sliced and of good quality.
- Sear the duck breasts properly: Sear the duck breasts in a hot skillet over medium-high heat for 2-3 minutes per side, or until the skin is golden brown and crispy. This will help to render the fat and create a delicious crust.
- Don't overcook the duck breasts: Duck breasts are best when cooked medium-rare. Overcooking will make them tough and dry. Cook the duck breasts for 5-7 minutes per side, or until they reach an internal temperature of 135 degrees Fahrenheit.
- Let the duck breasts rest before slicing: Once the duck breasts are cooked, let them rest for 5-10 minutes before slicing. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
- Serve the duck breasts with your favorite sides: Duck breasts can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice. You can also add a sauce or gravy to the duck breasts for extra flavor.
Conclusion:
Duck prosciutto is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even a snack. It is easy to make and can be tailored to your own taste preferences. Whether you are a seasoned chef or a beginner, you are sure to enjoy this dish. So next time you are looking for something new and exciting to try, give duck prosciutto a try. You won't be disappointed!
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