Duck magret prosciutto with fine herbs
- Preparation 30 min + 10 to 12 days
- Refrigeration 24 h
- Servings 2 breasts
- Freezing Absolutely
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Do you want to have a taste in the wonderful world of deli meats? Homemade duck breast prosciutto is a great way to jump into the adventure. You will be pleasantly surprised by the result !!!
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Ingredients
- 2 duck magrets
- About 4 cups coarse salt
- 10 fresh thyme sprigs
- 6 fresh oregano sprigs
- Cheese cloth and butcher’s twine
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Preparation
- In a small dish with high rims, pour about 1 cm of salt in the bottom.
- Place the duck breasts on the salt, skin up. Pour enough salt to cover the breasts.
- Cover with plastic wrap and reserve in the fridge for 24 hours. Rinse with cold water to remove salt and pat with paper towels.
- Place the breasts on cheesecloth, flesh up, and spread the herbs. Wrap with cotton cloth so that it has 2 or 3 layers, and tie securely with string. Suspend in a cool, slightly damp room for 10 to 12 days until the meat is firm and dark and the duck have lost 30% of its weight. (I made it in my kitchen at 20°C with 30% humidity.) Place in the fridge for 30 minutes, slice thinly and serve with fruits, crackers and cheese!
Our sommeliers suggest
COS Cerasuolo di Vittoria 2018
Sicily, Italy
COS Cerasuolo di Vittoria is a red from Sicily made from frappato and nero d'avola, with red-fruit flavors and a rather light body, which suits this cured duck breast. It doesn't push around the salt, the thyme or the oregano, and its lightness makes you want another thin slice. A board, good bread, a glass of this red and you're all set.
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Chubby Toutoun, 4%
Le Fermentor
The homemade cured meat is salty and concentrated, and it needs something tart next to it. The sour with haskap berries gives small berries and a winey base that go with the duck breast the way a confit would, and its vegetal notes follow the fresh herbs in the coating.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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