Mushrooms (Shitake, Oyster, & Mitake)
Melon (Honeydew, Cantalope, & Canary)
As much as I love prosciutto, it can be a very expensive investment and once it has taken its sweet time to cure and age it should be eaten quickly, although it can be portioned and placed in the freezer to make it last longer. Since I am only making prosciutto for myself I decided to use duck breasts, they are easier to work with when beginning to cure meat and it will fit in my larder better than a full pig leg. The technique that I am about to show you came from a butcher in Portland, OR, that I learned to cure meat from by the name of Eric Finley, Chop, Butchery & Charcuterie.
For my first run of duck prosciutto I am going to use Peking duck breasts, as they are more common and cheaper. They have a decent amount of fat on the breasts and a pretty neutral duck flavor, since they are farmed and not wild. The trick to a good prosciutto is to cure and age the meat encased in fat/skin to prevent the flesh from spoiling and drying out. To ensure that the meat is fully encased in fat I am going to sew two duck breasts together by the skin. Doing this will give me a larger portion of meat to serve as well as the fat, which will absorb the flavors of the cure. I created two samples and the duck breast that was sewn together will be the first, for the second, I decided to take a different approach. I recently picked up a small amount of “Meat Glue”, or Transglutaminase/Activa (not to be confused with Activia®) from Modernistpantry.com to play and experiment with. For those that do not know what this product is you can read about it here. Instead of sewing the breast together, I “glued” them together, and after 24 hours of setting time for the glue to activate, I had conjoined duck breasts that were ready for curing.
(Franken) Duck Prosciutto
4ea Duck Breasts
1ea Leather needle
~6′ Butcher twine
2ea Pinches of Pink Salt
The Cure (Recipe adapted from Eric Finley, Chop, Butchery & Charcuterie)
1.5T Juniper Berries
1T Fresh Garlic
1T Whole Black Peppercorns
2ea Bay Leaves
1ea Sewn Duck Breast
The duck prosciutto is finally finished and I couldn’t be happier, well unhappy with one and very happy with the other. Final results:
Kalamazoo's Favorite Restaurant
Eat less, taste more
The greatest WordPress.com site in all the land!
Cooking with passion for fun!
Memories, photos and tips from a true foodie
What's new in our world of music
by Thomas Cochran
Learn about Goan and Indian Recipes
Buy the shoes. Buy the bag. Dine well.