Duck Prosciutto Recipe

In a mortar and pestle, add coriander, fennel seeds, and peppercorns. Crush them to release the flavors.

In a mixing bowl, add kosher salt, brown sugar, thyme, rosemary, and the crushed spices. Mix to combine.

Carefully score the fat side of the duck breast in a crosshatch pattern.

Line a large baking dish with plastic wrap and spread half of the salt mixture on it.

Place the duck breast on top of the salt mixture and cover with the remaining salt.

Tightly wrap the duck in plastic wrap and refrigerate for 24 hours.

After 24 hours, remove the duck from the salt, getting as much off by hand and rinsing the rest off.

Pat the duck dry and wrap it in cheesecloth, tying both ends with butcher twine.

Place the wrapped duck breast on a cooling rack over a sheet pan and refrigerate for 7 days, turning it once a day.

When ready, unwrap the duck from the cheesecloth and slice it as thinly as possible.

Serve the duck prosciutto as an appetizer along with cheese, crackers, mustard, olives, and more.

Equipment Needed

Spice Level:

Dietary

Allergens