Duck Prosciutto !!!!!
And off we go! On to the next interesting thing to try. Right out of my latest gift book Charcuterie, by Michael Ruhlman and Brian Polcyn is Duck Prosciutto. Apparently very easy looking. Of course...it is easy!
Not to replicate the recipe here, I'll basically show this in photo stages.
The end result should be in about 7 days, or when my duck has lost about 30% of it's weight (which I'm assuming is hanging weight, not starting weight before the duck breast got bathed in a mound of kosher salt).
I've actually used two duck breasts. The first, I didn't cover completely in salt, then panicked and cut in in two, and re-packed. I'm thinking that this is going to be over-salted, so...I bought another duck breast.
Packed it into Salt:
And waited 24 hours. What you see here is Duck Breast #2. The others are already hanging.
Out of the salt, you can already see the deep red color that's developed.
Ok, so the pictures could have been better.
*Edit: Forgot to add that I dusted the two smaller ones in white pepper, and the larger one in a white pepper, paprika combo before wrapping!
Next is to wrap in cheesecloth, tie, and weigh. Since I'm determining the 30% weight loss while it's wrapped, I think that I need to do the initial weigh-in while it's wrapped. 1 lb 3/8 (463 grams, which is what I'm really using as a weight.
And finally, here they are! Hanging away in the cool breezeway, with a special water-soaked Sham-Wow hanging along the wall. That's my humidity test/provider. I figure if the Sham-Wow dries out fast, then it's too dry. Either way, it's providing some moisture. I think.
According to Michael Ruhlman's blog, the temperature and humidity don't factor too much into the Duck Prosciutto, as it has such a short aging time.
So, here they are hanging away. Hopefully ready for tasting next week!
Toodles.
Not to replicate the recipe here, I'll basically show this in photo stages.
The end result should be in about 7 days, or when my duck has lost about 30% of it's weight (which I'm assuming is hanging weight, not starting weight before the duck breast got bathed in a mound of kosher salt).
I've actually used two duck breasts. The first, I didn't cover completely in salt, then panicked and cut in in two, and re-packed. I'm thinking that this is going to be over-salted, so...I bought another duck breast.
Packed it into Salt:
And waited 24 hours. What you see here is Duck Breast #2. The others are already hanging.
Out of the salt, you can already see the deep red color that's developed.
Ok, so the pictures could have been better.
*Edit: Forgot to add that I dusted the two smaller ones in white pepper, and the larger one in a white pepper, paprika combo before wrapping!
Next is to wrap in cheesecloth, tie, and weigh. Since I'm determining the 30% weight loss while it's wrapped, I think that I need to do the initial weigh-in while it's wrapped. 1 lb 3/8 (463 grams, which is what I'm really using as a weight.
And finally, here they are! Hanging away in the cool breezeway, with a special water-soaked Sham-Wow hanging along the wall. That's my humidity test/provider. I figure if the Sham-Wow dries out fast, then it's too dry. Either way, it's providing some moisture. I think.
According to Michael Ruhlman's blog, the temperature and humidity don't factor too much into the Duck Prosciutto, as it has such a short aging time.
So, here they are hanging away. Hopefully ready for tasting next week!
Toodles.
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