Duck Prosciutto Food

DUCK PROSCIUTTO

Steps:

• Using a small knife, trim all but a 1/8" layer of fat from each duck breast; reserve fat for rendering. Mix remaining ingredients in a medium bowl.
• Arrange 2 sheets of plastic wrap side by side on a work surface. Spread 1 scant cup salt mixture (do not pack) in center of each sheet, spreading mixture to match the size of the duck breasts. Top each with 1 duck breast, fat side down. Spread remaining salt mixture over meat, dividing equally. Bring plastic wrap up and over each duck breast, wrapping tightly. Place on a small rimmed baking sheet, fat side down, and refrigerate for 7 days to cure.
• Unwrap duck breasts. Scrape off salt mixture (do not rinse). Using a long, sharp knife, thinly slice meat.

DUCK PROSCIUTTO ~ SALT CURED DUCK BREAST

Steps:

• Place 1/2 cup of salt in a non-reactive container. Place the duck breast on the salt, and bury it in the remaining half cup of salt. (use more if necessary, to completely bury the meat).
• Allow the duck breast to cure in the salt in the refrigerator for about 24 hours, until the texture is firm. If it's still squishy like raw meat, put it back in the salt and give it a few more hours.
• After the salt cure is complete, remove the duck from the salt, brush it off and give it a quick rinse in running water.
• Pat the duck breast dry, wrap it in cheesecloth and hang it to dry in a cool place for about 7 days until it loses about 30% of it's original weight.
• Once the drying is complete, wrap the breast tightly to prevent further drying and store in the refrigerator until ready for use. Slice very thin, and serve like traditional prosciutto on a charcuterie platter.

DUCK PROSCIUTTO

Steps:

• Weigh breasts individually so you can check their progress toward curing. With a sharp knife, score skin of each breast in a crisscross pattern. Put about 1 cup salt (a half-inch layer) in a nonreactive baking dish that will just hold the breasts without touching. Nestle breasts on top of salt, skin side up. Pour more salt over breasts so that they are completely covered. Wrap in plastic and refrigerate 24 hours.
• Remove duck from salt, rinse thoroughly and pat dry with paper towels. The flesh should feel dense and its color will have deepened. Dust breasts with pepper on both sides.
• Wrap each breast in cheesecloth and tie with string. Hang for about 7 days in a cool (50 to 60 degrees is optimal), humid place, like a garage, a basement or in an unlit fireplace. After curing, the flesh should be stiff but not hard throughout; the color will be a deep rich red. If they still feel raw in the center, hang for a day or two longer. Generally, dry-cured products are ready when they have lost 30 percent of their original weight.
• Remove cheesecloth, wrap duck in plastic and refrigerate until ready to use. It will keep several weeks or more.

DUCK PROSCIUTTO

Steps:

• First a note on the meat. When you breast out the bird, leave as much skin and fat on it as possible; you'll get these "tails" of skin on both the tail and neck end of the bird if you do, and this is what you want: They will come in handy later. If you haven't already, peel off the "tender" on the meat side of the breast. Deep-fry in batter and enjoy!
• Weigh your duck breasts, in grams. Yes, you need to. Whatever that weighs, measure out 2% of that weight in kosher or pickling salt, as well as 0.3% - that's three-tenths of a percent - in Instacure No. 2.
• Mix the salts, sugar and thyme together in a large bowl. Coat the goose or duck breasts in the mixture well. Massage it into the meat, and make sure every bit of it has cure on it. Put the meat into a vacuum bag, along with any stray cure. Vacuum seal this and set in the fridge.
• Cure in the fridge for 3 days to a week. Since this is what is called an equalization cure, you can safely cure your duck breasts for a week without worrying that they will get too salty.
• When you're ready, rinse off the cure and dry the breasts thoroughly. A lot of people will tell you to rinse off every smidge of cure, but I don't like this -- I like the few remaining bits of thyme here or there. But you need to get most of it off, and it is imperative that you dry the goose breasts after rinsing. Let the breasts dry on a rack, skin side down, for an hour or two.
• Now it's time to hang them. You will need a humid place (60-85 percent humidity) that is between 40-60°F to hang your goose prosciutto. Poke a hole in one of the skin "tails" and either run an "S" hook through it or some string, or wrap loosely in cheesecloth. Hang on a rack so it does not touch anything else for at least 2 weeks and up to two months; more if you are experienced.

CORN CREME BRULEE WITH DUCK PROSCIUTTO

Steps:

• To Finish:
• Put cream and vanilla bean in a saucepan over medium heat and scald. Place egg yolks and sugar in a bowl, and while whisking vigorously, slowly add 8 ounces of the hot cream mixture. Pour the yolks and cream mixture back into custard saucepan and return to high heat, whisking constantly for 2 minutes. Remove from the heat.
• Add the corn pudding, whisking to integrate all ingredients, and return to medium heat for 1 minute. At this point stop whisking and stir with a wooden spoon. Add a pinch of salt, to taste. Lower the heat to a simmer and let the foam calm down from whisking. Remove the vanilla bean and halve lengthwise. Scrape the vanilla seeds out of the pod and stir them into the custard.
• Preheat the oven to 350 degrees F.
• Place 7 shallow creme brulee tureens on a sheet tray and ladle the corn custard into the dishes (each dish should be about 4/5 full). Put the tray in the oven and add about 1/2-inch of water to the tray, creating a water bath. Bake for 40 minutes or until creme brulee is set to the consistency of custard. Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours.
• Preheat the broiler.
• Sprinkle 1/4 teaspoon of sugar on top of each dish and put under broiler until sugar begins to brown and caramelizes. This should take about 1 minute, but watch closely so that the sugar doesn't burn. Remove from broiler and top with 6 arugula leaves and 5 slices of duck prosciutto on each serving. Sprinkle with chives.
• Warm a medium saucepan over high heat. Add oil, onion, garlic, ginger, nutmeg, and corn, stirring until the onions and corn has begun to brown.
• Stir in the wine and continue cooking over high heat until wine is absorbed. Add milk, salt, and pepper; bring to boil while stirring, then turn heat down and simmer for 5 minutes. Put mixture into a food processor in small batches and puree for about 1 to 2 minutes per batch. Take the pureed mixture and push it through a sieve or a strainer using a rubber spatula or the back of either a ladle or a large spoon. The goal is to strain out the skin of the corn kernels and onions in order to get as smooth a pudding as possible, so there's no break in texture between the pudding and the custard.

HOME-CURED DUCK PROSCIUTTO

Steps:

• Gently wash duck breast of excess blood and then dry with a towel, try to get rid of as much surface water as possible and set aside.
• In a bowl prepare the curing mix by mixing the salt and the brown sugar evenly. Alternatively you can mix all contents into a jar seal it and shake until evenly mixed.
• In an air-tight plastic container pour about 1inch thick of of the curing mix, and gently lay the duck breast (skin side up) ontop of it. ,Make sure the breast doesn't touch the sides of the container.
• Pour the remaining mix ontop of the breast, completely covering it and filling the container (make more if there is not enough to fill the container).
• Place the sealed container in the fridge and leave for 1 to 2 days.
• The salt is now curing the meat and drawing the moisture out of the duck breast. Thus preserving the meat and enabling it for human consumtion without cooking, just like italian proscuitto. The sugar imparts a slight sweet flavour onto the meet to offset the saltiness.
• After 1 to 2 days remove the container from the fridge and remove the duck breast from the cure mix.
• Quickly wash off the excess mix with water, but don't keep it under the water for too long.
• Pat the cured breast dry and wrap tightly with a clean muslin, cheese, or thick cloth. Suspend the duck from a string in a dry, warm area for 5 to 7 days to thoroughly dry the duck out.
• Alternatively at this stage the breast can be thinnly sliced and pan fried as a duck version of pork bacon.
• After 5 to 7 days the duck is ready to be thinnly sliced like normal proscuitto and used in salads, pastas, or served as part of a meat & cheese platter. Enjoy and watch your friends' reactions when you tell them you cured the proscuitto yourself!
• To store, keep duck refridgerated and wrapped in clingfilm.
• Flavour Variations: To impart other suttle flavours into the meat feel free to add dried herbs and spices to the curing mix before curing. Dried orange peel, dried cranberries, and pink peppercorns work nicely with duck breast. The overall curing mix should always work on a 3 parts salt to 1 part everything else.