PARTNERS
Duck Prosciutto
Ingredients
G 500 duck breasts
G 65 salt
Bread to taste
Pickles to taste
Mustard to taste
Preparation
- Rub salt over the duck meat and skin and place in a Tupperware or vacuum container. Let rest in a cool place or in the refrigerator. After two days, turn the duck breasts upside down in the container and let dry for two more days.
- Remove the salt with the aid of cold running water. Hang the breasts in a cool, dark place for 1 – 2 weeks until the meat is well seasoned. The inside should be soft but not sticky.
- Finely slice the duck breasts and serve with pickles and mustard along with some fresh bread or croutons.
Other
ChefMichael Hunter
Wine CouplingLambrusco di Sorbara DOC
Other Info Duck Prosciutto is one of the quickest and easiest dry cured meats to prepare and is delicious. It can be prepared using duck or goose meat. The simple and tasty recipe was historically prepared to preserve meat before refrigerators and freezers were invented. Kcal 157* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg
