Duck Prosciutto Recipe

Duck is one of my favorite meats so when I first heard about duck prosciutto I knew I had to try it. It’s one of the easiest charcuterie projects that you can do and I recommend that you all have a go at it.
You start with your desired number of duck breasts, which are left in what is known as curing mix for up to two days before you then hang them up to cure.


In my curing mix I used:

200g rock salt

75g sugar

Bay leaves

Couple of juniper berries


Lots of black pepper


Don’t worry too much about the salt quantities, the most important thing is that it liberally covers the meat. Leave the duck in the curing mix for up two days, in the fridge, turning them every now and then. It’s best to do this in a freezer bag but I couldn’t be bothered to get any from the shop and I just used a bowl instead.

After that time the duck should be darker and much stiffer. When this happens give them a rinse under the tap and then pat them dry. Now wrap them in a single layer of muslin and leave them in a cool, dry space. If you have the room to hang them in the fridge, then do that, but I hung mine in my curing box on the balcony (this would not be possible during the summer months).


After a couple of weeks the duck should be much firmer and ready to eat. Carve off a few thin slices and try it; if you like it more dry just rub a little salt on the exposed bit and hang it up again.

End result is incredible – a much gamier version of its pork equivalent. It’s very easy to make and perfect for showing off charcuterie to anyone who can’t eat pork.

If you want to try another easy curing project that doesn’t involve pork try either my Traditional Biltong  orJapanese Biltong recipes.


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