Duck prosciutto

Prep Time 29

Cook Time 6

Total Time 30 6

Course Appetizer

Cuisine Italian, Spanish

Servings 16

Dry the duck breasts with a paper or kitchen towel
Weigh out the salt and sugar
Rub the salt and sugar mixture for two thirds on the meat side and for one third on the skin side
Then vacuum seal the breasts, while not touching each other and ensure the entire cure mixture is in the bag.
store for 4 weeks in the refrigerator
After this, remove the breasts from the vacuum bag, rinse with running water and dry them with a kitchen towel or paper towel.
then dry in the fridge further for 24 h

warm smoke the dry cured duck breasts for 5-7 h with an end temperature of close to 60 C

Let the breasts cool down and then air dry in the refrigerator for another day or several more. The breasts have become very dark red colored and have become hard due to the curing and water loss.
To serve, slice very thinly and offer with drinks or with cheese

Method: dry curing and warm smoking

Food allergy & intolerance information: none

Keyword cured, duck, duck breast, prosciutto