Duck
Prosciutto
By
Chef Gary Danko, Gary Danko
Restaurant, San Francisco,
CA
Ingredients:
1
large (1 lb.) Duck Breast (Barbarie or Moulard
)
1 tbls. Kosher Salt (per lb. of Duck)
1/2 tspn. Dried Thyme
1 Bay Leaf (ground)
1 tspn. Coriander Seed (ground coarsely)
1 tspn. Black Peppercorns (ground coarsely)
Procedures:
1. In
a nWeigh duck breast and calculate proportions.
Combine spices, herbs and salt.
2. Trim
the duck breast of excess surrounding fat and
skin, remove tenderloin and connective tissue.
Rub spice mix into the breast. Place on a plate
and wrap with plastic wrap; cure for 48 hours
in the refrigerator. With a small knife scrape
off the dry rub and wrap in a double layer of
cheese-cloth. Tie at each end with string 15
and hang, not touching, in the refrigerator
for 21 - 30 days.
3. Remove
cheesecloth, scraping any white bloom off. Trim
top of fat, leaving a thin coat. Wrap in plastic
wrap; freeze solid and slice paper-thin.
4.
Serve with fresh fig or ripe pears. Cracked
pepper and a drizzle of olive oil.
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Related Links:
The
Essence of Danko
Stock
Making Tips
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