Supplies

Homemade Duck Prosciutto

  • 1 (1-pound) duck breast
  • 3 or more cups kosher salt
  • 1/2 tablespoon fennel seed
  • 1/2 tablespoon whole black pepper
  • 2 tablespoons red wine vinegar

Board

  • Manchego, thinly sliced
  • Cornichons
  • Fig jam and/or honeycomb
  • Whole grain mustard
  • Toasted baguette slices

Passo a passo

Homemade Duck Prosciutto

  1. Trim any excess fat on the sides of the duck breast and pat dry.
  2. In a glass loaf dish or clear container, add a thick layer of salt, place the duck breast in the middle to avoid touching the edges, and cover completely with more salt. Cover and refrigerate for 24 to 48 hours. The longer it sits in the cure the saltier the end product.
  3. In a spice grinder or mortar and pestle, combine fennel seed and black peppercorns.
  4. Remove and brush off as much salt as possible. Pour the vinegar over both sides to rinse any remaining salt.
  5. Pat dry and rub with the spice blend.
  6. Wrap tightly in cheesecloth and twine. Hang in the fridge for 7 days. If it still feels too soft in the middle, allow to hang for a few more days and check again.

Board

  1. Remove from the cheesecloth and use a sharp knife to cut very thin slices. Arrange slices on a board with the rest of the ingredients.