Duck Prosciutto
by Eva Konecsny
What you’ll need...
+ 2 duck breasts (the bigger the better)
+ 2 jars Gewürzhaus Kosher Salt (210g each) (table salt is not suitable)
+ 4 tsp Gewürzhaus spice of your choice (I used Quatre Epices on one breast and Goddess of Hunting on the other)
+ Cheesecloth or Muslin cloth
+ String
+ Thermometer
+ Digital Scales
Process...
This is best done in steps...
Step 1: Wash the duck breasts and pluck out any feathers. Pat with paper towel until completely dry. Pour 1 jar of Kosher salt into the bottom of a baking dish (dish should only be just big enough to fit the two breasts without them touching). Rub 1 tsp of spice onto each duck breast and lay onto the salt. Pour over the 2nd jar of salt and make sure you rub it into the breast, getting into every crevice. Try not to break the skin or pull it off the breast. Pat down so that the duck is fully covered. Cling wrap and refrigerate for 24 hours.
Step 2: Take out of fridge and thoroughly wash off all the salt and spices. Pat dry extremely well; no moisture should remain. Rub with the second tsp of spice and wrap in one layer of muslin cloth and tie with yarn. Weigh each breast and note down the weight.
Step 3: Attach a thermometer to the string and hang the duck. Ideal location is high, 10-15 degrees Celsius with 60% humidity. I hung it in my laundry, which has no heating. It also helps if there is some air movements. I often moved mine around hanging it in front of the open laundry window during the day. The aim is that each duck breast should loose approx 30% in weight, which should in idea conditions take around 10 days. Mine lost 23% in 20 days after which I lost patience and opened the little packages! I often smelt them in this time to see if they where off but they always had this amazing sweet smell. When I unwrapped them, there was a little mould on the underside, but the good type, not the webbed type. I think 12-14 days would have been the perfect time, so they are soft and silky, even if they have not lost the full weight. The duck should be pink when you slice it, not too dark like jerky.
Tasting notes...
The spice really influenced the taste, in a good way, but more than I had imagined. Goddess of Hunting was strong and gave the duck a more earthy, foresty flavour, which would go really well on a porcini and mozzarella pizza. The Quatre Epices was more subtle, lighter in taste and the salt was probably more prominent here. Equally yummy and votes from a group of 8 where split between the two! Other spices I can imagine would match well are Herbes de Provence mixed with the Quatre Epices, Chinese Five Spice, or even Glühwein Gewürz where the orange peel and hibiscus could shine through. Super easy and super rewarding!
