The Kitchen: Duck Prosciutto

By Barry Christensen, Grillmaster

This is a very simple recipe that will impress guests and will get you plenty of “oohs and ahhs”. Costco quite often puts the double pack of duck breasts on sale or you can get singles at Adonis.

Ingredients and equipment needed:

• One duck breast (one pound)

• 2-3 cups kosher salt

• Peppercorns, juniper berries, fresh rosemary and/ or thyme

• White pepper

• Plastic container about double the size of duck breast

• Good quality cheesecloth and string

In a bowl add salt, peppercorns, juniper berries (crush some of the peppercorns and juniper berries). Ideally less than ½ a teaspoon each of any of the remaining flavorings. Score the duck breast with a sharp knife, making a crisscross pattern.

Next, pour a portion of the salt mixture into your plastic container and add the duck breast. Cover completely with more of the salt mixture. Cover with the lid and place in the fridge for 24 hours.

After 24 hours, remove the duck breast, discard the salt mixture in the compost bin, rinse and pat dry. Dust both sides of the breast with white pepper and wrap with cheese cloth. Gently secure it with butcher’s twine and make a long loop to hang it in the fridge for 10 days.

After 10 days, you can slice it very thin and serve for canapes or vacuum seal and store in the freezer for a later date.

Do you have a special recipe you’d like to share? Please feel free to contribute to The Kitchen by emailing your submission to: editor@pcrecord.ca