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-   -   Duck Prosciutto (http://www.bbq-brethren.com/forum/showthread.php?t=158436)

Fatback Joe 04-11-2013 02:16 PM

Duck Prosciutto
 
I had a couple of duck breasts (this is not the woodpile :mrgreen:) and decided to make proscuitto with them. The one the left is from a Pekin duck that I broke down for a different project and the one on the right from a Moulard that I ordered just to make the proscuitto.

http://i1052.photobucket.com/albums/...ps661e2d71.jpg

Seasoned them both with a mix of pink salt (Instacure 1), bay leaves, thyme, juniper berries, black pepper, and garlic. Packed them in kosher salt one on top of the other with salt in between and into the fridge. The top one got covered after the pic.

http://i1052.photobucket.com/albums/...psc067cb17.jpg

Gave them just over 24 hours then dug them out.

http://i1052.photobucket.com/albums/...ps2788cea7.jpg

Rinsed them under cold water and dried them off. Wrapped in cheese cloth and hung to dry for a week. The weather wasn't cooperative, so I moved them around to where ever seemed ideal at the time, in the basement, in the garage, when there was a nice breeze, I hung them in the window.

http://i1052.photobucket.com/albums/...psbfe21b09.jpg

After 8 days, the pekin breast felt ready. I weighed it and it had lost almost 30% of its original weight so I figured I was good to go.

http://i1052.photobucket.com/albums/...psf50a65e7.jpg

Slice thin and been eating on it for a couple of days now and adding it to various dishes as the urge hits.

Last night, I fried some potatoes in duck fat and added some of the proscuitto. Topped with a (chicken) egg and was good to go.

http://i1052.photobucket.com/albums/...psf0a30b62.jpg

Trying to pace myself on it so I can do a side by side comparision between the Pekin and Moulard, but it is taking it's sweet time, hopefully 3 or 4 more days on it.

JandJbuidasmoker 04-11-2013 02:23 PM

Wow....that looks great! I've heard Duck Fat is really good!

Gore 04-11-2013 02:26 PM

That is beautiful! I think I've got to add that to the list.

landarc 04-11-2013 02:36 PM

Nicely done, I envision you moving the duck around the house, people looking at you like your insane :loco:

CharredApron 04-11-2013 02:44 PM

Wow, that looks great. Gonna have to give it a go!

Fatback Joe 04-11-2013 02:54 PM

Quote:

Originally Posted by landarc (Post 2444345)
Nicely done, I envision you moving the duck around the house, people looking at you like your insane :loco:

Yeah, in most houses. In mine, it takes much more bizarre activity to get noticed. :icon_blush:

Bob in St. Louis 04-11-2013 02:59 PM

Wow. That's so fancy it seems scary, but you're making it look pretty easy.
One question....After it's been cured and hung, is it safe to eat, or do you have to cook it?

Fatback Joe 04-11-2013 03:16 PM

Quote:

Originally Posted by Bob in St. Louis (Post 2444385)
Wow. That's so fancy it seems scary, but you're making it look pretty easy.
One question....After it's been cured and hung, is it safe to eat, or do you have to cook it?

For a home curing project, it doesn't get much easier. It just sounds fancy.

Ready to eat as you slice it......... I have found that as I slice some off to use, I eat an equal amount just standing there slicing. One for me, one for cooking, one for me, one for cooking. LOL

Bbq Bubba 04-11-2013 03:33 PM

As always....

Outstanding.

Bob in St. Louis 04-11-2013 03:57 PM

AAhh, I see. Thanks for the info Joe. I'll have to check the market for duck boob next time I'm there. That looks pretty tasty. Might also raise my "class level" if I feed it to my friends. haha

Fatback Joe 04-11-2013 04:21 PM

Quote:

Originally Posted by Bob in St. Louis (Post 2444470)
Might also raise my "class level" if I feed it to my friends. haha

Just be sure to tell them that it is extremely difficult.

Bob in St. Louis 04-11-2013 04:29 PM

Oh yea, you got it buddy. I'll tell 'em I slaved over it for nearly an eternity. ;)

tpope 04-11-2013 06:26 PM

Reminds me that I have some goose breasts in the freezer that need some love.

cowgirl 04-11-2013 06:26 PM

Yum Joe! Leave it to you to make something like this...looks danged tasty!
How bout some frog leg jerky next? :mrgreen:

martyleach 04-11-2013 07:18 PM

That looks really good. How would those be with some cold smoke as they dried??


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