Prosciutto is Pork, or in our case, Duck, that is thinly sliced and served uncooked; it is cured with salt in the refrigerator. This style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked meat.
adapted from a recipe from Bon Appetit
- 3 x 1 pound duck breasts with skin
- 1/2 cups sea salt
- 2 cups dark brown sugar
- 15 juniper berries, crushed
- 9 bay leaves, chopped or crushed
- 3 teaspoons coarse black Tellicherry pepper
- 3/4 tsp smoked sweet Hungarian paprika
- With a sharp utility or filet knife, trim fat from breasts, leaving 1/4 inch layer. Save the fat, we’ll use it later.
- Mix all other ingredients in a bowl.
- Lay a sheet of plastic wrap or parchment paper on counter. Spread 1/3 cup dry ingredients mixture on the paper, matching the size of the duck breast.
- Lay one duck breast on top of the dry ingredients with the fat side down.
- spread another 1/3 cup dry mixture over meat.
- Wrap duck breast tightly in parchment paper or plastic wrap.
- Repeat steps 3-6 for each breast.
- Place duck breasts on a baking sheet or low sided pan, fat side down, for at least 7 days- in the refrigerator.
- After 7 or more days, unwrap the duck breasts, scrape off the dry ingredients. Using a long, sharp Chef’s knife, slice the meat thinly.