Kitchen Diary

My first foray into the art of charcuterie, duck prosciutto. This, apparently, is about as easy as it gets, a perfect beginner’s project - or so I am hoping. Duck breast gets salted for 24 hours, then spiced, wrapped in cheesecloth and hang up to dry in a cool, dark space. Our basement fits the bill, being old and leaky there are always cool breezes wafting through the space. Probably far from ideal for energy efficiency, but perfect for keeping root vegetables fresh for weeks.

And now, hopefully, for drying duck meat. The recipe is from Michael Ruhlman’s latest book.

You’ll need:

1. 2 Long Duck Breasts, boned. I bought mine from Whitehouse Meats on St. Lawrence Market.
2. Salt, pickling salt is best as it contains no additives and flow control chemicals. Enough to cover the duck breasts.
3. Spice. I used a mixture of cracked black pepper and coriander.
4. Cheesecloth
5. String
6. One non-reactive bowl, just large enough to hold the duck breasts without them touching the sides or each other.

Fill the bowl about 1/2 inch high with salt. Place the breasts onto the salt, skin side up. Make sure they don’t touch, then pour more salt between them until they are covered. Wrap in plasic film and put into the fridge for a minimum of 24 hours, but no longer than 36.

Take the breasts out of the salt. The colour will be a deep red and the meat will feel denser. Wash the salt off the meat with cold water, then pat dry with a paper towel. Rub the meat side with the spice mixture and wrap them into a layer of cheese-cloth. Hang into a cool, dark room for 7-10 days. If they aren’t completely dried and stiff feel squishy and raw, dry for a day or two longer.

Slice thinly and enjoy.