Cured duck breast

Still searching for what to cook ?

Name: Duck Breast Prosciutto
Prep time: 20 min
Total time: 19 h
Yield: 1
Cuisine: not set
Ingredients: 2 Duck breasts 1lb each; 1 1/2 cups Sea salt; 1/2 cup Granulated sugar; 2 tablespoons Garam masala

Find the most delicious recipes here

INGREDIENTS

2 Duck breasts ; 1lb each
1 1/2 cups Sea salt
1/2 cup Granulated sugar
2 tablespoons Garam masala

Servings

INSTRUCTIONS

- Weight duck breasts in grams and record

- Pour a layer of salt to cover the bottom of a Tupperwear container

- Place the breasts, meat side down, making sure they don't touch

- Cover the top with salt, doesn't need to be completely covered but salt should make contact with all sides.

- Cover and refrigerate for 19 hours

- Remove, rinse thoroughly and pat dry (the meat should have firmed and darkened)

- Dust each breast with 1 tablespoon of garam marsala, wrap in cheesecloth and truss with butcher's twine

- Add a tag that shows the pre-salt weight and hang in a cool, humid place (ideally 75% humidity and 55-60F)

- The duck breast needs to loose 30% of its weight (weight after 5 days, but may take up to 10 days to full cure)

- They should be firm, not squishy, but still pliable (check for mold and if found, discard)

- Serve thinly sliced alongside good cheese and bread

NOTES

Alert editor

Duck Breast Prosciutto

2  Duck breasts 1lb each
1 1/2 cups Sea salt 
1/2 cup Granulated sugar 
2 tablespoons Garam masala

- Weight duck breasts in grams and record

- Pour a layer of salt to cover the bottom of a Tupperwear container

- Place the breasts, meat side down, making sure they don't touch

- Cover the top with salt, doesn't need to be completely covered but salt should make contact with all sides.

- Cover and refrigerate for 19 hours

- Remove, rinse thoroughly and pat dry (the meat should have firmed and  darkened)

- Dust each breast with 1 tablespoon of garam marsala, wrap in cheesecloth and truss with butcher's twine

- Add a tag that shows the pre-salt weight and hang in a cool, humid place (ideally 75% humidity and 55-60F)

- The duck breast needs to loose 30% of its weight (weight after 5 days, but may take up to 10 days to full cure)

- They should be firm, not squishy, but still pliable (check for mold and if found, discard)

- Serve thinly sliced alongside good cheese and bread

Add Photo

DevinRamdutt

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (683g)
Recipe Makes: Servings

Calories: 739
Calories from Fat: 523 (71%)

Amt Per Serving		% DV

	Total Fat 58.1g	77 %
	Saturated Fat 23.5g	118 %
	Monounsaturated Fat 22.7g
	Polyunsanturated Fat 6.2g
Cholesterol 260.8mg		80 %
Sodium 125807.2mg		4338 %
Potassium 830.9mg		22 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 2.9g
Protein 49g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 739

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe