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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Homemade Smallgoods - Sausages - Salami - Bacon - Cured Meats - Cheeses › Cured Meats › Duck Prosciutto

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Duck Prosciutto (Read 266 times)

Apr 17^th, 2026 at 1:56pm

Derek Offline
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Something I have been wanting to do for a while. Duck breast was on special so here we go.

This is basically just dry cured duck breast with a fancy name.

The breasts were on the small side and when I trimmed a little fat came in at 310 grams.

The cure is:

Salt @ 2.75% = 8.53 g
#2 Cure @ .25% = .78g
Brown sugar @ 1.0% = 3.1g

Washed and patted the duck dry then rubbed the cure all over then vacuum sealed and into the fridge.

They will sit for 5 days while turning every day. I will then wrap in a collagen sheet, tie and hang in the cure chamber until they lose around 40% of their weight.

If it arrives in time I will mist them with Mold 600 but it isn’t essential.

Watch this space

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Reply #1 - Apr 17^th, 2026 at 10:56pm

Gordon Offline
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Derek I seem to have lost my invitation to the fully catered tasting of these cured meats.

Too far away for me anyway May the cure be good.
Gordon

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Reply #2 - Apr 22^nd, 2026 at 11:24am

Derek Offline
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The duck is now wrapped, spiked, tied and hanging in the cure chamber.

I went with no spices for these as I simply just want you see how the plain duck goes.

They need to lose 30% during the drying time

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Reply #3 - Apr 30^th, 2026 at 1:14pm

Derek Offline
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8 days in the chamber and a loss of roughly 18%. Hoping they will be fine for the 9 days we are away. They certainly look and smell good.

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Reply #4 - May 15^th, 2026 at 3:03pm

Derek Offline
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Pulled one of these from the Chamber today.

Original weight was 158 gms and today it weighed in at 103 gms which is roughly 35% weight loss. I thought it a little too moist. The colour and flavour is good.

Will now leave the other one to come down 40%.

Also I now think I should have added some spice of maybe pepper, thyme and marjoram. But as my first effort I am stoked.

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Reply #5 - May 28^th, 2026 at 3:42pm