We didn’t know what to expect at the end, but the result exceeded our expectations. Does that make sense? Maybe not but…. here it goes. The initial taste was on the salty side, but when the fat finally begins to melt on the tung, the nutty, gamey taste that we could remember from our taste of magret de canard séché came through loud and clear. We can say that our refrigerator “affinage” was a neat way to achieve the taste and look of an authentic product. Is it worthy of praise by an Alsatian chef? We would love to have one taste it.
Making of duck prosciutto with UMAi Salumi.
We started out with a whole duck from an Asian specialities supermarket here in Minnesota. We cut the duck breasts out and trimmed the excess fat off and scored the skin to allow the spices and cure to penetrate.
We got our spices and cure ready and ground them in a coffee grinder so they turned into a powder.
Coated the duck breasts with spices and cure and put them into a glass dish and paced it in the fridge for 3 days to cure.
After the three day cure the meat was firm and can be sealed into UMAi Salumi bags to begin the drying stage.
We are curious to see how long the duck prosciutto will take to dry. We hear anywhere from 7 days to 14 days is normal.
Photos below illustrate the process…..