Prosciutto is a conventional side of charcuterie board delivery in French cooking. Merely, it’s cured meat which is then cured and matured additional by drying in air – leaving an exquisite, intensely flavored butchery product. Sliced thinly, and served with good, sturdy country-style mustard, dried fruits and black bread, it’s a nice lunch or a 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 often extra flavorful than home pekin, whereas not as gamy as wild mallard.
The magret is the lobe, or half breast of the moulard duck (every duck can have two magrets, or one full breast).
Moulard Magret Prosciutto
Ratio: This is a crucial a part of any cured meat recipe. The salt ratio is particularly essential, the spice and garlic ratio which follows much less so. Weigh you duck breasts and salt very rigorously.
Per pound of Magret: (i.e., salt per weight of duck meat)
.7 OZ salt per pound of duck magret
Per 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 garlic
Crush to medium-fine juniper, bay leaf, coriander, peppercorns and garlic in mortar and pestle. Add salt and blend completely.
Every Magret: Place massive sq. plastic wrap on counter. Place Magret on wrap and place ½ of combination on Magret, pores and skin facet, spreading so it coats evenly. Flip over and repeat with flesh facet. Roll wrap up tightly and seal edges and repeat for as much as weekly want. Remedy below refrigeration for twenty-four hours.
Wipe remedy off meat – don’t rinse. Place Magret on massive sq. of cheesecloth and wrap cheesecloth round Magret, making certain cheesecloth absolutely covers meat. Place twine round Magret and safe Magret as if it have been a roast, leaving a 6″ piece of twine free at one finish. Hold in dry cooler at 38F for 2 weeks. Take away from cheesecloth, wrap in plastic and lower in paper-thin slices at service, freezing if wants be to acquire skinny cuts (the freezing helps to agency up the duck breast, making it simpler to slice thinly).