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LOCATION: Recipes >> Preserving Meats >> Prosciutto 04

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Duck Prosciutto

1 large Barbarie or Moulard duck breast (1 lb. each)
1 tbs kosher salt (per pound)
1/2 tsp dried thyme
1 bay leaf
1 tsp ground coriander seed, ground coarsely
1 tsp black peppercorns, ground coarsely

Weigh duck breast and calculate proportions. Combine spices, herbs,
and salt. Trim the duck breast of excess surrounding fat and skin,
remove tenderloin and connective tissue. Rub spice mix into the
breast. Place on a plate and wrap with plastic wrap; cure for 48
hours in the refrigerator. With a small knife scrape off the dry
rub and wrap in a double layer of cheesecloth. Tie at each end
with a string and hang, not touching, in the refrigerator for 21-30
days. Remove cheesecloth, scraping any white bloom off. Trim top
of fat, leaving a thin coat. Wrap in plastic wrap, freeze solid
and slice paper thin. Serve with fresh fig or ripe pears, also
cracked pepper and a drizzle of olive oil.

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