Homemade Duck Prosciutto!
Ready to up your game? Try this duck prosciutto recipe!
We recommend using UMAi Dry's Small Charcuterie Bags.
It's best to source your duck breast (frozen is fine but wild duck is too tough for this recipe) from a reputable supplier like D'Artagnan.
Duck breasts (magret de canard)
- 2- 7oz (200g)
Dry Cure Ingredients
- Kosher salt (sel gros) 2 tsp (6g)
- Brown sugar (cassonade) 2 tsp (12g)
- Juniper berries (baies de geniérve) 2
- Bay leaf (feuille de laurier) 1
- Black pepper (poivre noir) 1/2 tsp (4g)
- Smoked paprika (paprika fumé) 1/8 tsp (1g)
- Mix Dry Cure Ingredients together and rub onto meat, covering all nooks and crannies.
- Transfer meat into a Ziploc or vacuum seal into a Foodsaver bag and place in your refrigerator for one week to cure.
- After the curing process, remove meat from bag and rinse off Dry Cure coating under running water.
- Transfer meat to UMAi Dry® small charcuterie bag and place place on an open wire rack to dry in your refrigerator 4-8 weeks, or until you have a 35-40% reduction in weight.
- After drying is complete, slice thin and enjoy!