Homemade duck 'Prosciutto'
From the above book, I chose the 'duck on a string' recipe which is basically home-made duck 'Prosciutto'.
A very simple recipe which requires patience. A duck breast is completely covered in salt,
Removed from salt, excess shaken off and covered with black pepper. Refrigerate overnight and then....
Remove from pepper and pierce a hole in one end to spike with a hook or thread some string through. The duck can then be hung up in a cool area with a good wind supply for 1 week to cure.
At first I thought hanging it outside would be best, but considering the bushtits and chickadees that visit, it's very probable that they would consider it 'suet' and declare it their dinner really quickly, so...
Neil created this hanging device in the spare room, utilising a fan and a piece of doweling. We'll leave the window open to ensure a good air supply and see what happens. Last night, we pondered the difficulties of cutting it wafer-thin when ready. Neil suggested I take it to the local butchers and ask them if they would oblige with their ultra sharp slicer if I buy something. Maybe if I find the guts, I will.
The finished 'prosciutto'. Dark red with its creamy layer of fat, just waiting to be used in a variety of interesting ways...I've heard pear is very good with it
The finished 'prosciutto'. Dark red with its creamy layer of fat, just waiting to be used in a variety of interesting ways...I've heard pear is very good with it
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