Smokin Monkey Posted October 23, 2017 Share Posted October 23, 2017 Smoked Duck Prosciutto Ingredients 2 Duck Breasts 900g Salt 4g Ground Corriander 4g Ground Fennel 4g Freshly Ground Black Pepper 400g White Wine Vinegar Method Rinse and dry the breasts Make a 1-inch bed of salt in an earthenware or plastic dish. Place the breasts on the salt. Cover the breasts with anotheir inch of salt. Cover the dishs and refrigerate for 24 - 48 hours. In a small bowl, combine the coriander, fennel and pepper. Unwrap the duck Breast, rinse them with the vinegar to remove the salt and then rinse under cold running water. Pat the duck breasts completely dry and then rub the spice mixture all over. Smoke for 8 hours over your favorite wood, I used Cherry supplied by Smokewood Shack. Wrap the breasts in cheesecloth and knot both ends. Hang the breasts in a refrigerator. Let the duck cure until it feels firm but not dry, about two weeks. Thinner or smaller breasts will take less time. Remove from the cheesecloth and slice thinly when ready to use. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted November 17, 2017 Share Posted November 17, 2017 These look great. I will have to get some under way for Christmas. 1 Quote Link to comment Share on other sites More sharing options...
Steve j Posted November 17, 2017 Share Posted November 17, 2017 (edited) Looks great is that one of you old string vests its hung in steve? Edited November 17, 2017 by Steve j 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted November 18, 2017 Share Posted November 18, 2017 Looks lovely and I bet it tastes delicious Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 18, 2017 Author Share Posted November 18, 2017 I think I am correct in saying, this was the first thing I ever Cured. Did a course at Welbecks Artisan School of Cooking, Which Wade also did. Quote Link to comment Share on other sites More sharing options...
Wade Posted November 18, 2017 Share Posted November 18, 2017 The course was really good. A few of the things they showed us ended up really salty but most things tasted great. The guys doing it also did the training for Weschenfelder. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted November 21, 2017 Share Posted November 21, 2017 Steve, you prompted me to look out my old recipe that I did a few times following the course. I have some duck starting to cure now 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted November 26, 2017 Share Posted November 26, 2017 Looks great, definitely got to try this Quote Link to comment Share on other sites More sharing options...
Dan Posted November 28, 2017 Share Posted November 28, 2017 Nice one for this: cured a couple on Saturday and now in the new callow (arrived today) to cold smoke until 3am when I have to get up for an early shoot. One of them is rubbed in fennel and pepper and the othe is left as is. Using pear wood and there ina cheese as well. Question: can I leave these breast to hang outside in the callow for a few days now the weather has cooled? Just want them to dry out a bit more and I fear my fridge might get a bit smokey if hung in there... Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 28, 2017 Author Share Posted November 28, 2017 I would think you would be OK over the next couple of days as it looks like it is going to be cold. If ambient goes above 8'C I would move toma fridge. Quote Link to comment Share on other sites More sharing options...
Wade Posted November 28, 2017 Share Posted November 28, 2017 It will be fine so long as you keep the air flowing through the smoker - but from the forecast you may end up with frozen duck on Thursday. The salt and dehydration will have inhibited the growth of any surface bacteria and spore toxin will not be a problem over such a short time period. Quote Link to comment Share on other sites More sharing options...
Dan Posted November 28, 2017 Share Posted November 28, 2017 Cheers guys- I may move it into the garage when I get back tomorrow in which case to prevent freezing. Or just get in the fridge anyway Quote Link to comment Share on other sites More sharing options...
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