Author Topic: Duck Prosciutto (Read 3023 times)

Ddouble · « **on:** October 31, 2016, 11:13:52 PM »

So at the suggestion of jay.sharkbait I tried making some Mallard breast Prosciutto. This is my first attempt cures for 2 weeks. It was a hit.

WAPatriot · « **Reply #1 on:** November 01, 2016, 12:01:08 AM »

This thread is a tease without a detailed receipe.

Ddouble · « **Reply #2 on:** November 01, 2016, 07:08:43 AM »

http://honest-food.net/2012/07/05/duck-prosciutto-recipe/

I used this recipe. Chucked all the wife's wine out the wine fridge and hung it in there for 2 weeks at 50 degrees. Super simple, need to shoot some geese now though.

Boss .300 winmag · « **Reply #3 on:** November 01, 2016, 09:50:56 AM »

Yummy

WAPatriot · « **Reply #4 on:** November 01, 2016, 10:34:34 AM »

Looks delicious gonna have to try it out. Thank you for sharing

h2ofowlr · « **Reply #5 on:** November 01, 2016, 10:38:25 AM »

Never tried this. Looks good.

Angry Perch · « **Reply #6 on:** November 17, 2016, 02:33:52 PM »

Ddouble,
Did you wrap in cheesecloth, or hang it bare?

grundy53 · « **Reply #7 on:** November 17, 2016, 02:58:42 PM »

Tagging

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