Do you want a quick and easy first charcuterie project to really impress your friends? Duck prosciutto is deep red with a mouth-watering layer of rich fat. With the UMAi Dry Small Charcuterie bag, Duck Prosciutto cures and dries to target weight in only 2-3 weeks. Also, it requires no special curing salt. Check out the recipe. You can also make guanciale and "cold smoked" cured salmon with this size UMAi Dry Charcuterie bag.
Dry Cure Ingredients
- Duck breasts, 2 pc.- 7oz (200g)
- Kosher salt, 2 tsp (6g)
- Brown sugar, 2 tsp (12g)
- Juniper berries, crushed, 2 pc.
- Bay leaf, ground, 1 pc.
- Black pepper, ground, 1/2 tsp (4g)
- Smoked paprika, 1/8 tsp (1g)
Instructions
- Mix everything but the duck breasts together in a bowl, then rub onto meat, making sure to cover all nooks and crannies.
- Transfer meat into a Ziplock or Foodsaver bag, remove air, and place in your refrigerator for one week to cure.
- After the curing process, remove meat from bag, and rinse off cure under running water. Don't forget about those nooks and crannies.
- Transfer the meat to the UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks*, or until 25-30% reduction in weight.
- After drying is complete, slice thin and enjoy!
For perfect, paper thin slices every time, we highly recommend the Chef’s Choice Model 632 Deli Slicer.
*time varies based off the humidity in your fridge.
