| Prosciutto is a traditional aspect of charcuterie in | | | | 10 juniper berries |
| French cooking. Simply, it is cured meat which is then | | | | ½ bay leaf, crushed |
| cured and matured further by drying in air - leaving a | | | | 1 tsp coriander seed |
| wonderful, intensely flavored butchery product. Sliced | | | | 10 black peppercorns |
| thinly, and served with good, strong country-style | | | | 1 clove garlic |
| mustard, dried fruits and black bread, it is a great lunch | | | | Crush to medium-fine juniper, bay leaf, coriander, |
| or part of a late autumn dinner. | | | | peppercorns and garlic in mortar and pestle. Add salt |
| Most prosciutto is made with pork. The recipe which | | | | and mix thoroughly. |
| follows is made with moulard duck breast. Moulard is a | | | | Each Magret: Place large square plastic wrap on |
| duck raised for foie gras, and its meat is typically more | | | | counter. Place Magret on wrap and place ½ of |
| flavorful than domestic pekin, while not as gamy as | | | | mixture on Magret, skin side, spreading so it coats |
| wild mallard. | | | | evenly. Turn over and repeat with flesh side. Roll wrap |
| The magret is the lobe, or half breast of the moulard | | | | up tightly and seal edges and repeat for up to weekly |
| duck (each duck will have two magrets, or one full | | | | need. Cure under refrigeration for 24 hours. |
| breast). | | | | Air Cure: |
| Moulard Magret Prosciutto | | | | Wipe cure off meat - do not rinse. Place Magret on |
| Salt/Spice Cure: | | | | large square of cheesecloth and wrap cheesecloth |
| Ratio: This is an important part of any cured meat | | | | around Magret, ensuring cheesecloth fully covers meat. |
| recipe. The salt ratio is especially important, the spice | | | | Place twine around Magret and secure Magret as if it |
| and garlic ratio which follows less so. Weigh you duck | | | | were a roast, leaving a 6" piece of twine free at one |
| breasts and salt very carefully. | | | | end. Hang in dry cooler at 38F for two weeks. |
| Per pound of Magret: (i.e., salt per weight of duck | | | | Remove from cheesecloth, wrap in plastic and cut in |
| meat) | | | | paper-thin slices at service, freezing if needs be to |
| .7 OZ salt per pound of duck magret | | | | obtain thin cuts (the freezing helps to firm up the duck |
| Per Magret: (i.e., curing spices per unit of duck magret) | | | | breast, making it easier to slice thinly). |