Duck prosciutto


From "Charcuterie" by Michael Ruhlman

From “Charcuterie” by Michael Ruhlman

Delicious, dry-cured pork that is thinly sliced and usually served uncooked.

Duck prosciutto

It goes great in sandwiches or salads, on pizza, or just on its own in an antipasto plate, with a little melon. But it takes a long time to dry-cure a pork leg. A long time indeed, and you need the right facilities with the right conditions to ensure you don’t end up giving everyone botulism.

Duck prosciuttoAfter my first successful charcuterie project of home-made bacon, I thought it would be fun to experiment with a dry cure.

Duck prosciutto

A duck prosciutto does not take a long time at all. All you need is a duck breast, kosher salt, some white pepper, a piece of cheesecloth. And finally a cool, humid room for it to hang out in. I followed Ruhlman’s method in Charcuterie. A week to 10 days is all it takes!

Duck prosciutto

Eerily similar to its aged porcine cousin, duck prosciutto is salty, aromatic and meaty. Serve this at a dinner party and your guests will be quacking for more!

Duck prosciutto

Here’s the recipe! Coming soon … Eggs “Beneduck”!

Duck prosciutto


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Categories: Food

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2 Comments on “Duck prosciutto”

  1. January 9, 2014 at 7:45 pm #

    wow, gorgeous! I must try, im really into cured meats but never thought of doing it myself because I assumed the equipment necessary was inconvenient…hm!


  1. Breaking eggs beneduck | Soph n' Stuff - January 11, 2014

    […] This recipe took a while to “cure”, as it were. Why, you ask? Because it took a week or so to make my very own duck prosciutto. […]

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