Home-Cured Duck ‘Prosciutto’


Image by djwtwo
A few thin slices of some Magret duck breast, procured at John Dewar & Co. in Wellesley and cured at home following the technique recommended in Michael Ruhlman and Brian Polcyn’s Charcuterie, with some spices (black pepper, red pepper flake, rosemary, and thyme) added to the cure. Served here with a cherry gastrique (a reduction of some frozen cherries with sugar and cider vinegar) to complement the fatty duck.

First time I’ve done this, and the results are intensely, well, ducky. I love duck, so this works out well for me.