How to Make Simple Duck Breast Prosciutto
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- เผยแพร่เมื่อ 12 มิ.ย. 2024
- This preparation is sometimes known as Jewish Ham, Jewish Prosciutto, or Duck Prosciutto. this same method could be applied to goose and other Duck breeds as well as many other types of meat!Today, I'm sharing my process for making a cured duck breast using Muscovy Duck.
Whether you're a hard-core prepper or like me just want to live a simpler less industrialized life full of good food and quality time in the kitchen, join me and learn the delicious and immensely practical art of traditional charcuterie! From basic salt curing to hybrid brines, potted meats, and even decadent liver pate, it doesn't need to be complicated or scary! Join me in my kitchen if you will, and let me share how I prepare shelf stable meats, the old-fashioned way.
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Timestamps:
00:00 - Intro
01:28 - Prep
04:48 - Part 1
08:04 - Part 2
12:16 - It is Finished!
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#muscovyducks #charcuterie #shelfstablemeat #oldfashionedonpurpose #historicalmeatpreservation #therivercottage #curingandsmoking #lostarts #homesteadmommas #ancestralwisdom
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I hope you all enjoy this one as much as I do! What should we cure next? I'm thinking bresola...
Have you ever done salmon?
I have not salted salmon like this. I've read mixed things on doing salmon this way, but leaner white fish, you can definitely salt and dry with just a little variation. That is on my list to show, but I have to get out and go fishing, and I just haven't made time! My lake is almost frozen enough to do some ice fishing, tho so that may be on the agenda soon! As far as salmon, if I'm ever blessed to have some, I always smoke and can it!
Thanks for the tips. New subscriber really enjoying your videos
@shilahmartinez1044 hi! Thanks for taking the time to say hello 😊 I'm so glad you are enjoying the videos!
I'm trying to use a dehydrator to preserve meat and make jerky. Any words of advice?
Please do some chicken, as it's one of the most popular as well as most affordable meats. Thank you so much for Your life saving information. God bless.
Thank you! I genuinely wouldn't recommend chicken for this method unless they are homegrown, and even then, I've heard the end product isn't the best just because of the meats flavor and texture. Because of the way chicken is processed comercially, it is not suitable for curing like this. If you want to dry chicken, I think biltong or jerky is the best, and you could follow my biltong recipe off of this playlist th-cam.com/play/PLQfezYqINioe8zXLywBPtwN-KDFsrXgAl.html
God bless my friend!
You are my hero! I love learning to do things the way they were originally done! It’s hard to find communities like that. Thank you for this channel! ❤
I'm so glad you are enjoying the channel! Thank you for taking the time to comment 💕 positive feedback is always so encouraging, I appreciate it!
I am just now beginning my home curing journey and am so happy I found your channel!! Can’t wait to cure some legs of lamb!
So exciting! I can't wait to see your future cures!
Ps, I'm loving your book! Dairy sheep will hopefully be coming to our little homestead next year!
You make prepping that duck look so easy. I’d love to sample the duck that was marinated in plum wine. That sounds delicious! Thanks for sharing, you videos always inspire me to do something in the kitchen.
I'm getting better with practice! I used to be so intimated by the idea of breaking down poultry and now I feel like I almost know what I'm doing most the time 😄
That wine cure was so delicious, I need to make more, my girls and I ate it all in 2 days and they keep asking for more! I probably need to make some beef similarly flavored to hold us over.
I'm so glad you enjoy the videos and are inspired! Thank you for taking the time to comment, I love getting to connect with you guys here!
@@apinchofpatience ❤️
Absolutely love seeing the old ways brought back!! Thanks for sharing ❤
Blessings
I'm so glad to hear you enjoy the videos! Thank you for always taking the time to comment.
@@apinchofpatience you are welcome!! I've done much of these ways of preserving, however never to wise to learn more... I love the way you teach others!! Not by saying, however by doing and showing!
Thank you
I can just imagine the salty one in a big bowl of ramen holy moly
So good! 😋
I grew up watching and helping my parents do this. It’s great 😊
Thank you.
Your family is so lucky lol they get to eat the leftovers.
Fascinating. Thanks for another great post. I am learning. Merry Christmas!🎄
I'm so glad you enjoyed it! Thanks for taking the time to say so! Merry Christmas 🎁☃️❄️
Best video I've seen on curing duck. Thank you.
Thank you! I'm so glad you enjoyed!
Saved for future reference ❤
So glad you found it useful!
We have a small "casa huerta" so we can only raise chickens and rabbits. I have already asked a friend for a couple of ducks to make this. I will prepare the legs and thighs as a duck confit and the carcass as stock
I really enjoy the simplicity and honesty of your videos.
I'm so glad you are enjoying the videos and are going to give this a try! Thank you for taking the time to share 💕
I dry pluck, I don't scald at all. I have a little better luck doing that before cutting into clean.
Might be worth a try.
It's definitely worth trying, thanks! I've dry plucked turkeys but I didn't think it would work on ducks.... I'll give it a try tho!
I had no idea now i do Thank you.
Thank you so much! I am so impressed with your videos. Everywhere else tries to make me use curing salt. I love your natural and simple approach.
Thank you! I'm so glad you are enjoying and finding the videos useful!
Thank you for another how to video. I will be giving this a try soon. I put some of my tri-tip salted meat brick in beans and it was amazing. Have Great Day^^
Sounds delicious! Thanks so much for sharing, I'm glad you are enjoying the videos and trying out curing for yourself!
Going to try on Canadian geese. Thanks.🎶
My buddy from the east coast does this with geese they call it goose jerky lol😊
Yum!
My muscovy proscuitto came out LOVELY! I used the bay, juniper and wine cure you gave on one and on the other i did a lemon herb cure! they were BOTH fantastic! they are hanging in my kitchen next to my overly salted pork belly that was my first try! LOL. The duck is half gone already but the belly isnt being touched! I do have plans for it though! Beans beans and more beans! So glad I did the duck prosciutto and so glad i didnt oversalt it! We just butchered our Kunekune and today put 2 bellys and a ham in the fridge to cure! You have taught me so much! I do need a second fridge now tho.😄 thank you thank you thank you!!
oh! and i have pork rillettes in the crock pot right now! Never even heard of rillettes before. Cant wait to try it!
Amazing! Thanks so much for sharing!
I just cooked duck rillettes with potatoes and saurkraut for dinner tonight! It's one of our favorite quick and easy hash type meals! Hope you enjoy yours!
hey one question . . Is it ok to dry cure a bone-in ham just like whole muscle cures? I know you did it with a leg of lamb but just checking since ham is more fatty. I did trim off most of the fat though cause it was a lard pig and there was LOTS of it!
@elijahsmommy08 Yeah, that can definitely be done! I'd just do the multiple applications of cure like the leg of lamb or do a brine and just hang it somewhere cool, don't want that fat going rancid and/or dripping all over! Learned that one the hard way 😅
This was fantastic, thank you!
Thank you. I'm so glad you enjoyed it!
Hey ✌️from Cape Breton,Nova Scotia,love it.
Hi 👋 glad to hear you enjoyed!
Damn absolutely gorgeous ❤
Great video
Greetings lovie. That's what I call my girls. I just watched your other video about salt curing pork bellies. My grandmother did this, but I was too young to recall, so I appreciate your video greatly. Two years later, we have war approaching North America. The prices of meat continue to sky rocket. I rarely purchase beef bc even ground steak is now at $10. But read meat is essential to maintain our bodies. Amino acids build our immune systems and repair damage to body tissues while we sleep.
I am going to do this curing. I do have a vacuum sealer which I've net yet used. Is that the best way to store cured meat?
If I don't hear back from you, I will search for an email.
I'm so happy you survived meningitis. That is one of the nastiest forms of bacteria. For anyone reading, when you are fevered, always try to touch your chin to your chest. If you cannot bend your neck that far, you likely have meningitis and must attend your physician or emerg centre immediately. If your brain swells to a certain point, the situation becomes hopeless. Immediate IV antibiotics are essential.
Hello! I am so glad you found these videos helpful and are going to start curing at home! The world is indeed getting crazier by the minute it seems... Vacuum sealing can be used if you intend to store in the freezer or the meat is completely (like rock solid) dry. Otherwise, vacuum sealing can be dangerous because of botulism risk. Traditionally, and what I practice and recommend is open air storage or potting (covering cooked or cured meats/sausages in rendered fat and sterilized jars). I touch a bit on storage in an old q and a ill link if you are interested. th-cam.com/video/YvUjYA_0F5g/w-d-xo.html
Thank you, I am so thankful for my fairly quick and full recovery! It was a harrowing experience for my whole family. I went into the ER twice before they tested me because I still had good mobility, (even though I told them I had been exposed to someone who had just tested positive for meningitis) I kept telling them I'm a hippy and I had been doing all the home remedies, stretching regularly, and steaming to help with my symptoms but something was very wrong. They couldn't believe I still had so much range of motion with meningitis but the second time I came back much worse and with a strep rash so they finally took me seriously and got me tested and treated. Thank the lord that is over! 10 days on iv antibiotics.... I wont complain about a cold or flu any time soon!
Excellent Channel , thanks.
Thank you!
❤ you are the coolest! Yum!!! Checked out your website and loved the merchandise. I need the travel mug!!!
Thank you! I'm so glad you liked the merchandise, I loved creating the designs so much! I have to say I love my travel mug, I use it every day!
It almost looks as delicious as you! 😊
Great video ! Lots of great info, love your meat curing videos. First time I’ve really seen your new knives since you asked for recommendations several months ago. Just curious what you decided on, looks like they cut beautifully.. we just ordered a set of Rada’s for our youngest daughter. The very flexible blades are great for cutting around bone and the hollow grind prevents most things from sticking to the blade. I’m getting ready to build a new chicken coop and get meat chickens so we can keep them isolated away from our egg layers. I’m guessing these ducks were yours? I have had duck once and I liked it. Might get some to raise. Not sure how it will work out being they don’t roost high. Got hit by a few coyotes yesterday but they only got 2 or 3 chickens, got lucky I guess. Sorry for rambling but thanks for all the great info, really enjoyed it. God bless you and yours.
Hi Mike, I'm glad you enjoyed it! I got so many great recommendations and I ended up thrifting a couple high carbon knives and practicing my sharpening skills with a whetstone. Not long after that, Nakano Knives asked if they could send me some of their high carbon steel Japanese knives to try and I am really enjoying them! They hold an edge really well and I am able to sharpen them really nicely with the whetstone when needed. My boning knife (not in this video, and I'm not sure of the brand...) I picked up second hand and it's working great for butchering and deboning bigger things.
A new coop for meat chickens is exciting! I am hoping to raise 50-100 broilers next year for ourselves and family but we will see if we end up being able to do that, we also need to build quite a bit of fence so fingers crossed it all works out!
We are trying out Muscovies for the first time, we recently got a family of 4, 1 drake and 3 hens to hopefully hatch out lots of delicious little ducks in the spring! I have heard so many great things for them being an easy and sustainable meat source that I felt like I needed to see for myself! Especially on our 2.5 acers, I cant raise beef, but I can do quite a lot of ducks... The batch I just processed were actually from an elderly lady in my community that raises them and was having predator issues and wasn't up for harvesting them herself or feeding them all winter, she reached out to see if my family would take them which was a great blessing to us!
The muscovies are interesting because they are more related to turkeys and geese, they taste a bit like beef, very different from mallard descendant ducks, they are very quiet, no loud quacking which my husband loves, and they do roost! They live with our laying hens and roost up to about 4 foot high with my chickens at night which is very convenient.
Predators are such a nuisance! Glad they only got a couple... and ramble any time lol I love getting to chat! God bless my friend!
That picture @11:40 were Spanish jamones, not Italian prosciuttos; they are similar, but the Spanish one is cured 2 to 3 times longer than prosciutto.
Thanks for the clarification! I actually didn't know what the difference was other than regional specialty, you learn something new every day!
The duck fat looks pretty solid during the preparation. Did you chill the ducks after removing the feet and head?
Yes, I did chill them overnight.
What knife were you using to slice the meat so nicely?
Nakano Knives, mito series Chīsana knife, it is currently only available as part of a collection including a chefs knife, bread knife and sharpening stone. I get a tun of use from my set and love how well the high carbon steel holds its edge! I can usually offer my viewers a 10% discount but right now for the holidays my code APINCHOFPATIENCE at check out gives viewers an extra 30% off! Here's a link to the set I own and use daily 👉 anakano-knives.com/products/mito-set-whetstone (link is also in the description!)
thank you for this idea, can you do it with chicken breast?
From a home grown and harvested chicken I'd day sure but it won't have a tun of flavor, I wouldn't recommend store bought chicken because it has a pretty high risk of spoilage or contamination due to handling practices and packaging used in commercial production.
Hey girl, any tips on how to make those cure on a hot weather?.. my fridge is freaking small, and after bing watching your vids i want to try charcuterie in a bunch of different things 😅.. thanks for the amazing content
I'm so glad you are enjoying the videos! You can do a little in hot weather, but you'll be fairly limited to thinly sliced and dried cures to prevent spoilage in the warm weather. Biltong is a fantastic warm weather example. Cold smoking is also a really good option in warmer weather as it helps keep pests away and speeds up the drying time. I don't have any smoking videos yet but I am working on building a smoke house this summer and will hopefully do some videos around that.
Anyway, cool weather really opens up a lot more flexibility, but you can dabble a little in the warm weather! Just keep in mind that it needs to be able to dry fast enough that it won't spoil in the warmer temps and it should be fairly lean because fat will just melt and be a mess in warm weather.
Biltong - th-cam.com/video/fnnuigXXvX0/w-d-xo.html
Can you do this with a whole store bought chicken?
No, I'd opt for rillettes if you really want to preserve storebought chicken.
th-cam.com/video/0g7JAp4b4Wc/w-d-xo.html
Juniper berries from the juniper tree?
Yes! Tho not every variety of juniper is edible, if you forage for them make sure you properly identify the species before consuming.
Have you ever salt cured venison? Would it be the same process/times to cure?
I have done Venison, and it works great! The process is basically the same no matter what type of meat you're using, the process just changes a bit depending on the size/thickness of the cut you're using and if it has the bone on or not.
Have you seen any of the other curing videos I've done? I'll link the playlist if you want to see any other videos but just doing salt on each side, as much as sticks, is great for cuts up to about 2-2.5 inches thick, thicker cuts like loins do best with a hybrid brine to get the salt all the way thru, and really large things like hams or whole bone in leg cures will require a longer time sitting in the cure to allow it to fully penetrate. I mentioned really briefly the general rule of 1 day per 2 pounds of meat, that is a good starting point for brines! For dry curing I usually go about 5 days for most meat and wait untill it isn't loosing liquid any more, I don't usually let it sit in its liquid like I did on this one. I have a 2 tub set up you can see in my leg of lamb videonthat works great for stacking a bunch of pieces of salted meat in when I'm harvesting an animal and I don't have to worry about the liquid building up.
Sorry, that was a long answer! Check out the playlist and let me know if you have any more questions, I'll do my best to help!
th-cam.com/play/PLQfezYqINioe8zXLywBPtwN-KDFsrXgAl.html
@@apinchofpatience thank you so much! That makes sense, I really appreciate you taking time out of your day to answer my question. I can’t wait to try this method, I will definitely be watching that playlist.
What’s the difference between curing in and out of brine
Sometimes, a brine is needed for a thicker cut, but here, it is just a way to add more flavor.
Could you add liquid smoke and how?
You probably could, I have never used liquid smoke. I have added cold smoke tho and you would do that step right before hanging.
and you could keep it for ? a few years even ? in the right conditions?
Yeah, definitely! It will eventually dry out past where you would want to eat it raw like this, but then it's easily rehydrated by soaking or simmering!
Can you do this with chicken? If so would you preserve a chicken
I don't want to eat it raw. I'm interested in shelf stable preserving
Great question! I'd definitely suggest checking out some other videos on this playlist. The one on rillettes may be of interest to you and is a great fit for poultry! In the video, I say stores up to 6-8 months, just to be safe... honestly, I've eaten them o er a year later put of cold storage and they are perfect. Anyway, I digress! I'd only do this with chicken if you raise it yourself due to how chicken is processed in the states it is not considered a safe option for curing like this. You could make chicken jerky, which technically cooks it, and that's a much better option for store-bought chicken.
Meat: th-cam.com/play/PLQfezYqINioe8zXLywBPtwN-KDFsrXgAl.html
I hope that helped, but definitely let me know if you have any more questions!
Edit to add you would only do this with breasts and you'd want to confit or rillettes the rest of the bird! Make bone broth, and you'll have quite the pantry haul from your birds!
Curious, how did you learn this
Lots and lots of research and practice! I was first introduced to traditional charcuterie when visiting family friends in Switzerland and just fell in love with it. I learned a bit there and then just read everything I could find on the subject and started practicing. 😄
Fish please
Yes! I've been a total slacker on the fish front, I had intended to go fishing this summer and show fish, but I didn't go fishing even once! I'd blame the move, but I just didn't prioritize it. Perhaps ice fishing is in my near future 🤔
The perfect woman doesn’t exi-
Are you single?
Married for a little over 10 years now! 😄
Shugar is Not good to use, unhealthy.
You are correct. It isn't good for you at all, I do still use a bit from time to time, not much, but once in a while, I do. You could also try a little honey or maple syrup if you want the sweet note without actual sugar. 😀
In moderation it's fine.