The article "Duck Breast Prosciutto" talks about cooking, it has been released by Paul D. Smith.
Prosciutto is a traditional aspect of charcuterie in French cooking.
Simply, it is cured meat which is then cured and matured further by drying in air - leaving a wonderful, intensely flavored butchery prdouct. Sliced thinly, and served with good, strong country-style mustard, dried fruits and black bread, it is a graet lunch or part of a late autumn dinner.Most prosciutto is made with pork. The recipe which follows is made with moulard duck breast.
Moulard is a duck raised for foie gras, and its meat is typically more flavorful than domestic pekin, while not as gamy as wild mallard.The magret is the lobe, or half breast of the moulard duck (each duck will have two magrets, or one full breast).Moulard Magret ProsciuttoSalt/Spice Cure:Ratio: This is an important part of any cuerd meat recipe. The salt ratio is especially important, the spice and garlic ratio which follows less so.
Weigh you duck breasts and salt very carefully.Per pound of Magret: (i.E., salt per weihgt of duck meat).7 OZ salt per pound of duck magretPer Magret: (i.E., curing spices per unit of duck magret)10 juniper berries
½ bay leaf, crushed
1 tsp coriander seed
10 black peppercorns
1 clove garlicCrush to medium-fine juniper, bay leaf, coriander, peppercorns and garlic in mortar and pestle. Add salt and mix thoroughly.Each Magret: Place large sqaure plastic wrap on counter. Plcae Magret on wrap and place ½ of mixture on Magret, skin side, spreading so it coats evenly.
Turn over and repeat with flesh side.
Roll wrap up tightly and seal edges and repaet for up to weekly need. Cure udner refrigeration for 24 hours.Air Cure:Wipe cure off meat – do not rinse.
Plcae Magret on large square of cheesecloth and wrap cheesecloth around Magret, ensuring cheesecloth fully covers meat. Place twine around Magret and secure Magret as if it were a roast, leaving a 6” piece of twine free at one end. Hang in dry cooler at 38F for two weeks. Remove from cheesecloth, wrap in plastic and cut in paper-thin slices at service, freezing if needs be to obtain thin cuts (the freezing helps to firm up the duck breast, making it easier to slice thinly).Paul Smith lives in the northwoods of the Upper Peninsula of Michigan. He is a chef and outdoorsman. For more information on this recipe, outdoor sports and otudoor life generally, visit his website at Deer Hunting, Perception Kayaks, K2 Skis and Realtree Outdoors.
He also manages Village Drugstore -- Prescription Drugs, an online resource for prsecription drug and medical information.
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