Charcuterie: Duck Prosciutto from Charcuterie
Charcuterie: Duck Prosciutto from Charcuterie
-
-
-
-
-
Charcuterie: Duck Prosciutto from Charcuterie
-
Post #1 - January 6th, 2009, 3:57 pmAnyone made this? Saw it on egullet and then read through the recipe and thinking about giving it a go, but had a couple questions first:
1. Roughly what level of humidity I would need? My first floor is about 50 degrees at most times so it should work
2. Frozen duck breasts work ok?
3. Any tips for flavoring?
Will report back with some details as it happens.Last edited by jpeac2 on January 23rd, 2009, 9:58 am, edited 1 time in total.
-
-
-
Post #2 - January 6th, 2009, 4:10 pmI've done it several times and I think that a humidity between 50 and 65% is ideal. Any lower and the outside can harden before the inside loses its moisture. Any higher and you risk the mold developing.
Frozen will work fine. Just be sure to thaw them properly and fully before you start the cure.
As for seasoning, just use whatever you like on duck but don't overdo it because, as you know, the flavors will concentrate during the curing process. I've used dried orange rind, 5-spice powder/white pepper/ginger/garlic and black pepper/coriander in various batches.
Good luck,
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
-
-
-
Post #3 - January 23rd, 2009, 9:50 amAll -
Well, we pulled out the Duck prosciutto yesterday and knifed into it to see how we did. Overall the coloring looks perfect and firmness appears to be correct (although we have never done this before). The issue I am concerned about is after cutting into the breast we noticed slight moisture on the the pieces as we cut them. Is this normal?
We cured for about 10 days in my ground level closet. The temperature ranged from 48-66 degrees. Humidity was mostly in the high 40s but dipped into the high 30s once or twice and then into the 50s and 60s. Definately not your ideal curing chamber, but it seemed to have worked. We will be upgrading with a humidifier the next time.
Here is a picture of it (can't see moisture, sorry, iphone picture):
Overall it tasted good and everyone woke up today. Hardly Duck flavored though.
Got the two breasts from Fox and Obel and unfortunately they were 8oz a piece (instead of the 16oz one that the book calls for).
Drizzled with some fresh Tuscan olive oil (delivered from the vineyard about 15 days ago) and a whack of fresh ground pepper and it made for a delightful tasting (this was our break from our bacon tasting - details to come on that).
