Duck Prosciutto

Homemade Duck Prosciutto Recipe

Here's 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.

Make sure you have a digital scale on hand to weight the proportions of ingredients to match the meat weight -- or pick up a reliable one here: The Escali Primo Digital Scale.

Dry Cure Ingredients  (recipe per 100g of duck meat)

  • Duck breast,  100-400g (recipe per 100g of duck meat)
  • Kosher salt, 3g per 100g meat
  • Brown sugar, 6g  per 100g meat
  • Juniper berries, crushed, 1 per 100g meat
  • Bay leaf, ground, 1 per 100g meat
  • Black pepper, ground, 2g (1/4 tsp)
  • Smoked paprika, 1g (1/8 tsp)


  1. Lightly score fat side of duck breast into diamond pattern for assist permeation of cure.
  2. Mix salt, sugar, herbs and spices together in a bowl. Once combined, rub onto meat, making sure to cover all nooks and crannies.
  3. Transfer meat into a resealable or vacuum bag, remove air, and place in your refrigerator to cure for one week.
  4. After curing, remove meat from bag and rinse off cure under running water.
  5. Transfer the meat to UMAi Dry, sealing as directed. Record start weight, calculate and record the target weight 25-30%.  
  6. Place on an open wire rack to dry in your refrigerator 2-3 weeks. Weigh periodically to track progress toward target weight.
  7. Drying time varies based on the humidity in your fridge, After target weight is reached, slice thin and enjoy!