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Duck Breast Prosciutto Recipe

Prosciutto is a traditional aspect of charcuterie in French cuisine. Simply put, it is cured meat which is then cured and further ripened by drying in air – leaving a superb butcher product with a strong flavour. Thinly sliced, and served with strong country-style mustard, dried fruit, and dark bread, it’s a great lunch or part of a late fall dinner.

Most prosciutto are made with pork. The following recipe is made with moulard duck breast. Moulards are ducks raised for foie gras, and their meat is usually more flavorful than domestic pekins, though not nearly as lively as wild mallards.

Magrets are lobed, or half-breasted moulard ducks (each duck will have two maggots, or a full breast).

Moulard Magret Prosciutto

Salt/Spice Cure:


The salt ratio is very important, the seasoning and garlic ratio that follows is less so. Weigh your duck breast and salt very carefully.

Per pound of Magret: (i.e., salt per heavy duck meat)

0.7 OZ salt per pound of duck magret

Per Magret: (i.e., heal spices per unit magret duck)

10 junipers

bay leaf, geprek

1 tsp coriander seeds

10 black peppercorns

1 clove of garlic

Crush medium fine juniper, bay leaf, cilantro, pepper, and garlic in a mortar and pestle. Add salt and mix well.

Each Magret: Place a large square plastic wrap on the table. Place the Magret on top of the wrapper and place the dough on the Magret, skin side, smoothing so that it coats evenly. Turn over and repeat with the meat side. Roll up the wrap tightly and seal the edges and repeat as needed weekly. Cure under the refrigerator for 24 hours.

Air Healing:

Clean the medicine from the flesh – do not rinse. Place the Magret on a large square cheesecloth and wrap the cheesecloth around the Magret, making sure the cheesecloth covers the meat completely. Place the twine around the Magret and secure the Magret as if it were roasted, leaving a 6″ thread on one end. Hang in the cooler to dry at 38F for two weeks. Remove from cheesecloth, wrap in plastic and cut into paper-thin slices when serving, freezing if necessary to obtain thin slices (freezing helps firm the duck breast, making it easier to slice thinly).

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