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Cold Smoked Duck Prosciutto

Takes a while to make .... but well worth it
Cook Time10 d
Curing Time14 d
Total Time36 d
Course: Cured Meat
Cuisine: Italian
Keyword: Duck
Recipe Type: Cured
Servings: 4 Breasts

Equipment

  • Cold Smoker (https://www.proqsmokers.com/cold-smokers)
  • Fridge

Ingredients

  • 4 Duck Breasts 200g each
  • 10 g Fine Sea Salt 2.5%
  • 4 g Sugar 1%
  • 1 g Prague Powder #2 0.25 %
  • 2 g Black Pepper 0.5%
  • 2 g Rosemary 0.5%
  • 2 g Thyme 0.5%
  • 2 g Juniper Berries 0.5%
  • 4 Bay Leaves 0.5%

Instructions

Curing the Duck Breast

  • I use an equilibrium cure for the duck, the amounts above are assuming 400g of duck breast, you will need to adjust based on the weight of the duck.
    The Black Pepper should be freshly ground and the Rosemary and Thyme finely chopped.
  • Weight and mix the salt, sugar, prague powder,pepper, rosemary and thyme. Divide into four equal parts.
  • Put each duck breast into a small vacuum sealing bag, add a one of the portions of curing mix. Put about most of the mix on the flesh side rather than the skin side.
  • Add the Bay Leave and a quarter of the Juniper Berries and vacuum seal. Label the bag with a date! and put into your curing fridge for two weeks.
  • It is an equilibrium cure so the exact time to cure is not too important ... it will not become over salty if you cure it longer

Resting the Duck Breast

  • After two weeks, remove the duck breasts from their bags and rinse under cold water. Then pat them dry.
  • Return them to the curing fridge for two or three days on a wire rack to air dry a bit

Cold Smoking the Duck Breast

  • For cold smoking I use my bullet smoker as a suitable chamber and the amazing cold smoke generator from ProQ (https://www.proqsmokers.com/cold-smokers). I cannot recommend this little wonder highly enough.
  • Cold smoke using a fruit wood (I used apple) for 10 hours.

Now to be Patient

  • Return the Duck breast to the fridge on a wire rack for another two weeks, turn them over every few days.
  • They are done! You can leave them longer and they will come to no harm

Notes

This recipe is based on my knowledge of cold smoking and these two awesome pages :
http://gastrochemist.com/duck-prosciutto/
 
https://honest-food.net/duck-prosciutto-recipe/