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Sep. 11th, 2006 09:41 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis came out late last week, and I was too busy this weekend to post. So here's last week's Resolution Recipe. I'd be thrilled if other people were inspired to try this, but I really don't expect it.
Duck Proscuitto
Roughly 2 cups kosher salt
1 whole duck breast, about 1 pound, skin on and split if necessary (I used an unsplit breast from one of the local gourmet markets)
1/2 tsp white pepper
2 cloves crushed garlic
Place 1 cup salt in a non-reactive baking dish that will hold the breast snugly. Nestle the breast in and pour enough additional salt over to cover completely. Cover with plastic wrap and refrigerate for 24 hours.
Remove the duck from the salt, rinse thoroughly, and pat completely dry with paper towels. The flesh should feel dense and its color will have deepened. Dust duck on both sides with pepper and rub the garlic in. Wrap the duck in a layer of cheesecloth and tie with string. Hang for about 7 days in a cool, humid place (about 50-60 degrees F is optimal). The flesh should be stiff but not hard throughout, with a rich red color. If the breast still feels squishy (ie raw), hang for a day or two longer.
Remove the cheesecloth, wrap in plastic wrap, and refrigerate until use. It should keep for several weeks.
What worked: Wow. Rich essence of duck flavor. I handed out samples and people liked them, at least those who like duck.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
roswtr made a face and was unthrilled with the line of fat. Well, the fat separates easily - it's a line - it doesn't have to be eaten. That change made, she liked it better.
What didn't: Lacking a meat locker, I hung the duck in the upstairs neighbors' unused fridge in our garage. It was not optimal (too little humidity and air movement) but it did the job. I had to hang the duck for an extra day, though.
Also, the garlic and pepper didn't really penetrate the meat; it made portions of the proscuitto a bit spicy while others weren't strongly flavored.
Will I make it again? Heck yeah. As a starter charcuterie project, this was dead simple. I didn't have time to smoke this, so I want to see how that works (although I'll need to rub in some pink salt, aka sodium nitrate, for safety). This Saturday I plan to use some of the proscuitto on pizza, with pesto on one and tomato/arugula on the other.
(Oh, and if I'm doing more charcuterie I may have to get a home meat slicer. Not one of the huge deli things, but something where I can still slice wafer-thin. Something for me to investigate.)
Duck Proscuitto
Roughly 2 cups kosher salt
1 whole duck breast, about 1 pound, skin on and split if necessary (I used an unsplit breast from one of the local gourmet markets)
1/2 tsp white pepper
2 cloves crushed garlic
Place 1 cup salt in a non-reactive baking dish that will hold the breast snugly. Nestle the breast in and pour enough additional salt over to cover completely. Cover with plastic wrap and refrigerate for 24 hours.
Remove the duck from the salt, rinse thoroughly, and pat completely dry with paper towels. The flesh should feel dense and its color will have deepened. Dust duck on both sides with pepper and rub the garlic in. Wrap the duck in a layer of cheesecloth and tie with string. Hang for about 7 days in a cool, humid place (about 50-60 degrees F is optimal). The flesh should be stiff but not hard throughout, with a rich red color. If the breast still feels squishy (ie raw), hang for a day or two longer.
Remove the cheesecloth, wrap in plastic wrap, and refrigerate until use. It should keep for several weeks.
What worked: Wow. Rich essence of duck flavor. I handed out samples and people liked them, at least those who like duck.
roswtr made a face and was unthrilled with the line of fat. Well, the fat separates easily - it's a line - it doesn't have to be eaten. That change made, she liked it better.What didn't: Lacking a meat locker, I hung the duck in the upstairs neighbors' unused fridge in our garage. It was not optimal (too little humidity and air movement) but it did the job. I had to hang the duck for an extra day, though.
Also, the garlic and pepper didn't really penetrate the meat; it made portions of the proscuitto a bit spicy while others weren't strongly flavored.
Will I make it again? Heck yeah. As a starter charcuterie project, this was dead simple. I didn't have time to smoke this, so I want to see how that works (although I'll need to rub in some pink salt, aka sodium nitrate, for safety). This Saturday I plan to use some of the proscuitto on pizza, with pesto on one and tomato/arugula on the other.
(Oh, and if I'm doing more charcuterie I may have to get a home meat slicer. Not one of the huge deli things, but something where I can still slice wafer-thin. Something for me to investigate.)
