Duck Breast Prosciutto

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Prosciutto is a common facet of charcuterie in French cooking. Merely, it is remedied meat which is then treated and matured even further by drying in air – leaving a great, intensely flavored butchery merchandise. Sliced thinly, and served with very good, solid region-model mustard, dried fruits and black bread, it is a terrific lunch or aspect of a late autumn supper.

Most prosciutto is made with pork. The recipe which follows is manufactured with moulard duck breast. Moulard is a duck lifted for foie gras, and its meat is typically extra flavorful than domestic pekin, when not as gamy as wild mallard.

The magret is the lobe, or half breast of the moulard duck (each duck will have two magrets, or a single full breast).

Moulard Magret Prosciutto

Salt/Spice Cure:

Ratio: This is an important aspect of any treated meat recipe. The salt ratio is specially essential, the spice and garlic ratio which follows a lot less so. Weigh you duck breasts and salt extremely thoroughly.

For every pound of Magret: (i.e., salt for each weight of duck meat)

.7 OZ salt for each pound of duck magret

Per Magret: (i.e., curing spices for each unit of duck magret)

10 juniper berries

½ bay leaf, crushed

1 tsp coriander seed

10 black peppercorns

1 clove garlic

Crush to medium-fantastic juniper, bay leaf, coriander, peppercorns and garlic in mortar and pestle. Increase salt and blend carefully.

Each Magret: Position large square plastic wrap on counter. Area Magret on wrap and position ½ of mixture on Magret, skin facet, spreading so it coats evenly. Flip in excess of and repeat with flesh aspect. Roll wrap up tightly and seal edges and repeat for up to weekly have to have. Overcome under refrigeration for 24 several hours.

Air Cure:

Wipe remedy off meat – do not rinse. Place Magret on huge square of cheesecloth and wrap cheesecloth about Magret, ensuring cheesecloth fully handles meat. Place twine all around Magret and protected Magret as if it ended up a roast, leaving a 6″ piece of twine cost-free at a person close. Hold in dry cooler at 38F for two months. Take away from cheesecloth, wrap in plastic and slice in paper-slim slices at provider, freezing if requirements be to receive thin cuts (the freezing aids to company up the duck breast, making it a lot easier to slice thinly).

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