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curing

Easy Duck Prosciutto (a nitrate-free recipe)

May 8, 2020 by Sylvia Rose 8 Comments

This easy duck prosciutto recipe will leave you wondering why you haven’t made this before now. Plus, there’s something so satisfying about slicing up charcuterie  you cured yourself!

duck prosciutto slices

THE PERFECT CURING PROJECT FOR BEGINNERS

Before making this easy duck prosciutto recipe for the first time, I thought curing meat was a complicated process best left to the pros.

Michael Ruhlman and Brian Polcyn, the authors of Charcuterie: The Craft of Salting, Smoking and Curing, showed me I was wrong.

Their recipe, which is the one I’ll be sharing with you today, calls for three simple ingredients: kosher salt, a duck breast, and white pepper.

Other than that, you’ll need a non-reactive container (like glass), cheesecloth and kitchen string.

Oh, and a bit of time and a cool spot for curing.

You might not want to hear this, but you’ll need a minimum of eight days from start to finish.

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Filed Under: Appetizers, Fermenting, RECIPES Tagged With: curing, Duck, fermentation, fermented foods, meat

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Hi! I’m Sylvia, a vintage-loving gal. Join me weekly as I share old-fashioned tips and recipes to help you become more intentional and self-sufficient. Want to get to know me better? Please join me over here.

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