Duck Prosciutto by the Book
Category: Home Cooked
Submited by Joe Quacker
Tuesday, October 6, 2009, 9:22 am
Next batch will be even better!
I purchased some fresh, boneless duck breasts from Sparrow Meat Market in Ann Arbor with the intention of creating the "Duck Prosciutto" described in Michael Ruhlman and Brian Polcyn's book "Charcuterie: The Craft of Salting, Smoking, and Curing." I can't recall if the cryovac package indicated a brand, but it seems like "Maple Leaf Farms" are the dominant brand in my local grocer's freezer.
The breasts looked very good with a nice, thick layer of fat. I'm not sure whether they were the type recommended by the book [Magret?], but they turned out great regardless.
When sliced thin and on a bias, the similarities to "real" prosciutto were remarkable. The duck was saltier and didn't quite have the melt-in-your-mouth sensation, but the slices glistened and the fat and meat were both beautifully uniform in color.
The breasts looked very good with a nice, thick layer of fat. I'm not sure whether they were the type recommended by the book [Magret?], but they turned out great regardless.
When sliced thin and on a bias, the similarities to "real" prosciutto were remarkable. The duck was saltier and didn't quite have the melt-in-your-mouth sensation, but the slices glistened and the fat and meat were both beautifully uniform in color.
