Home > Meat, Techniques > Duck Prosciutto – Check!

Duck Prosciutto – Check!

So I’m hopelessly behind on the Charcutepalooza challenge.  I accept that.  I will not finish all 12 challenges this year.  My goal, then, is to make the challenges I do complete worthwhile.

The duck prosciutto challenge is now in the rear-view mirror, and I can say without a doubt it was a smashing success.  The curing took a bit longer than expected – 2 weeks instead of one to achieve the 30% weight loss desired – but the result was so worthwhile.  The prosciutto is slightly salty, but not so much that its “duckness” is lost.  It has a smooth, almost creamy texture.  We ate a little tonight with some beautiful cheese from the Hillsborough Cheese Co., and some nice wines.  Fabulous.

The final weigh-in. It took 2 weeks to lose 30% of its original weight, but we hit the 315 gram target precisely. Note how loose the kitchen twine is now - it was tight at the beginning.

For the more geeky among you, you may be interested in the day-by-day weigh-in data. I'm guessing ambient conditions have something to do with the second derivative of that curve.

Behold the mummy! The breast now has a firm texture, with no off aromas (it has a slight "meaty" aroma) and no mold whatsoever.

Here it is in all its cured, meaty splendor. Wafer thin, simply delicious. I might try cooking some, too, pancetta-style.

With this one behind me, I’m looking forward to starting on one of the newer challenges.

  1. March 21, 2011 at 2:54 am

    That looks so cool. Nice work!

    • March 21, 2011 at 3:05 am

      Thanks, it was fun, too. I expect your mad scientist will soon up the ante on this one, too.

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