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Home Slow Cured Duck Prosciutto

September 15, 2020Cole Whitney
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IntermediatePrague Powder #2Umai Bag

Follow these simple instructions and you’ll find that the hardest part about making duck prosciutto in your own kitchen is patience. Let time and prague powder #2 do its work to transform this duck breast into the ultimate bite of tasty charcuterie.

Ingredients

  • 1000g (2.21 lbs) Duck Breast
  • 20g (1 Tbsp 1 tsp) Salt
  • 30g (2 Tbsp) Sugar
  • 3g (½ tsp) Prague powder #2
  • 1g (1 tsp) Dried Thyme

Equipment

  • Plastic Bags
  • Umai Dry Bags

Timing

Active Time: 1 Hour

Total Time: 2 Weeks

Yield

1 kg starting weight

  • Prepare Duck Breast

    Pat the duck breast dry and rest it on paper towels to absorb and moisture.

    Dry mix together the salt, sugar, prague powder #2, and dried thyme.

    While wearing gloves, rub the duck breast with the prague powder mixture.

    Place this in a bag and allow it to cure for 2-3 days in the refrigerator.

  • 2 Week Cure

    Remove duck from the bag and wipe off some of the cure. Place the duck breasts in an umai bag. Seal the bag according to the manufacturer’s instructions.

    Place the sealed bags on a rack so there is airflow around the entire bag.

    Allow the duck to cure in a cool room or a curing box for 2 weeks.

  • Slice & Serve

    Once the duck is very firm to the touch it can be open and sliced for serving.

    Keep the duck prosciutto in a sealed container for up to a month in the refrigerator.

Summary
recipe image
Recipe Name
Home Slow Cured Duck Prosciutto
Author Name
Modernist Pantry
Published On
2020-09-15
Preparation Time
1H0M
Total Time
2W0H

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1 comment

The Secret of Curing

September 15, 2020 9:55 am

[…] Link: Quick Cured Salami Cotto Home Slow Cured Duck Prosciutto Brown Sugar Cured […]

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