PROSCIUTTO D'ANATRA fatto in casa

Trim excess fat from the duck breast and score the skin in a crosshatch pattern.

Combine salt, sugar, black pepper, thyme, bay leaves, juniper berries, coriander seeds, and crushed garlic in a bowl.

Rub the spice mixture thoroughly over the duck breast, ensuring it is well coated.

Place the duck breast in a resealable bag and add red wine, sealing the bag tightly.

Refrigerate the duck for 5-7 days, turning the bag daily to redistribute the cure.

After curing, remove the duck from the bag and rinse it under cold water to remove excess salt.

Pat the duck dry with paper towels and let it rest at room temperature for 1 hour.

Wrap the duck breast tightly in cheesecloth and secure it with butcher's twine.

Hang the wrapped duck in a cool, dry place with good air circulation for 2-3 weeks.

Check the duck regularly for dryness and ensure it is not exposed to direct sunlight.

Once the duck is firm to the touch and has lost about 30% of its weight, it is ready to slice.

Remove the cheesecloth and slice the duck prosciutto thinly.

Serve the duck prosciutto with bread, cheese, and fruits as part of an antipasto platter.

Spice Level:

Allergens