duck prosciutto crudo

duckoverheadOne half of boyandspoon likes to make stuff most people don’t make at home. Things that might make you feel weird about food safety, or that you thought were too complicated for the everyday. Turns out duck prosciutto crudo is surprisingly easy. Check it.

Oh, and big fat thanks to chris and nana for the red currants which make the prosciutto cure all the better. We loved their tartness so much we also turned them into a syrup for serving.

duckingredients

(makes 2 cured duck breasts)

2 duck breasts
4-5 juniper berries
Β½ cup dried red currants
2 bay leaves
1 kg coarse rock salt
black pepper
muslin cloth


Finely grind juniper berries, bay leaves and red currants into a powder and rub all over the duck breasts. Sprinkle a generous layer of rock salt in a non-reactive baking tray and lay the duck skin side up, making sure they are not touching each other or the sides of the tray. Cover the meat with the remaining salt. Cover the entire thing with glad wrap and place in the fridge for 18-24 hours.
ducksaltcloseup ducksalt
When you remove the duck breasts from the salt cure the next day they will have shrunk and darkened in colour. Rinse thoroughly and pat dry with paper towels. Place on a plate, return to the fridge – uncovered – for an hour or to dry out further.

When completely dry, rub breasts all over (snigger) with finely ground black pepper. Wrap them in a few layers of muslin cloth and tie at both ends to secure. Hang in a cool, well-ventilated place for 5-7 days, depending on how dry you want the meat.
duckcloseup duckoverheadhalf
Use as you would any charcuterie meat: on a sharing plate with cheese, crostini, even as a cured meat in a ragu. Because they were in season, we made a sharing plate with summer cherries and red currant syrup for tart-sweet-sour. We also added buffalo ricotta for creaminess, toasted hazelnuts, apple and celery for the crunch, nasturtiums for nuttiness and baby beet leaves and edible flowers cos we’re lame and they look pretty.
duckcloseup2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s