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Sick of pork prosciutto? Try duck. And the best thing is, you can make it at home!
1. Pour half of the salt into a non reactive container that will hold the breasts snugly without them touching. Place the duck breasts on the salt, skin side up if the skin is still on. Pour the remaining salt on top and pack it well with your hands.
2. Cover the container with plastic and place it in the refrigerator for 24 hours.
3. Remove the breasts from the salt, rinse them well under water, and pat them dry. They should be a deeper red and feel firm to the touch.
4. Dust the breasts with pepper and wrap them individually in cheesecloth. Tie one end with a piece of string which you can use to hang it if you want.
5. Hang in a cool place (50-60 degrees) with relative humidity for 5-7 days until the flesh is stiff but not hard throughout. Remove from the cheesecloth and slice thinly to serve. These will keep refrigerated for about one month or so.
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lovesoldcookbooks on 1.13.2011
I have many skinless duck breasts in my freezer (wild), other than my husbands’s buddy’s “famous” blackened duck I haven’t done much with them. I can’t wait to try this(I’ll need to pick up cheesecloth & kitchen twine). My husband’s friend will be thrilled when I share this, he considers himself a serious foodie. Thanks