I honestly don’t think so, though. Your email address will not be published. You’ve been an inspiration for most of my game meals! Preheat oven to 375°F. Hi Hank, I’m really interested in dry curing but I am not at all mechanical so constructing my own curing chamber seems a bit overwhelming. I shot a goose yesterday, but it was in a weird stage in its molting, and had loads of under-developed pin feathers in the skin that I couldn’t pull out, and had to end up taking the skin off. That seems silly. Description Hot-smoked over applewood our succulent duck magret breast is fully cooked, skin-on, with just the right hint of sweet smokiness. for your duck prosciutto – could you do this recipe with a venison tenerloin or backstrap? REGULAR. If you want, you can add 1/2 teaspoon, or about 5 to 6 grams. I’ve had four breasts hanging in my fridge running at max temp. I make a duck sauce with Homemade Pappardelle pasta that is fabulous. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Am I missing it? Thanks for the ispiration, I gotta do it now, at least after I make up a prok belly into some fancy French Bacon! I raise backyard Bobwhite quails and would like to know if I can use your recipe to make quail breast prosciutto. I have at my disposal a professional meat locker which allows me to precisely adjust both temperature and humidity. Thanks, that makes sense. From saucisson to Berkshire pork to duck breast, step up your next charcuterie board. Hot Smoked Duck Breast, Terras Farm. I’m using my curing chamber for this. Bake bacon for 15-20 minutes, turning over half way through. The drying time is shorter. I’m assuming coarse rock salt has a similar flake/granule size to pickling/kosher salt and will work the same? Rich: Only thing I can think of is that there was something on the ones that got moldy that allowed the mold to grow. The meat is looking good, but the skin seams a little soft. I start at 85% and ratchet it down every few days until I get to 65%, and hold it there. The last lot I did was chilli flakes, paprika and black pepper. First a note on the meat. Is there a way to post a picture here so I can show you? I’m hoping in particular to try the prosciutto (and the salami) on both ducks and geese in the near future. Hank, > Turn them over and cook for a … You seem to have a great spot to hang meat, so use that. Thanks. They are much smaller than domestic so could you use 2,4,6 of them together and if so how would you do this? I have tried a few times now throughout the game season using a few different techniques- none of which have yealded the results I desired – I now feel I have enough now-how to make it work but the game season is over. Coat the goose or duck breasts in the mixture well. Ok, so I had some recurring mold issues with the last lot I tried, so I ended up tossing them; the mold was not pretty, but when I sliced the breasts (out of curiosity) it seemed pretty much as proscuitto should seem. Mostly the knowledge that my hang was so far outside optimal conditions kept me from diving in. A little salty, but I will adjust the curing time a little next time. The salt content was right on, but the intense gaminess that resulted made it very unsatisfying. Deep-fry in batter and enjoy! I’ve made this several times with muscovies from our farm. Along with foie gras, it is one of the most expensive and most delicious ingredients in the salad. Cut and serve with fresh greens, sliced stone fruit, and sheep milk cheeses like Roncal and Vermont Shepherd, which make hearty companions. You will need a humid place (60-85 percent humidity) that is between 40-60°F to hang your goose prosciutto. Do you just leave this liquid in the bottoms of the dish and keep flipping it or drain it off. Hi Hank, Rookie mistake–I forgot to remove the tender before putting the cure on it and having it the fridge for 2 days. Bake at 375 degrees for about 15 minutes OR sauté in pan for appx. With over 100 different products including All Natural Pâtés, Mousses, Duck Confit, Magret, Duck Rillettes, Boudins, Sausages, Truffle Butter, Macarons, Cornichons & much more... Fabrique Délices offers the best and the most versatile line of Charcuterie in the United States. So message us or phone on 01325 263102 to order. (profile pic is my son in front of my curing chamber.). Do you have some net weight target for this (so you don’t make jerky, but get the flavors as complex as possible)? Comments please on starting my cure at less than 85-90%. Is there a way to cure in the refrigerator? I have hung the meat in places where there is more moisture in the air, e.g. How do you control the humidity of the walkin cooler? There’s 1/2 cup of salt under the breast, and next, I’ll cover the breast with … Thanks. Field and Stream had a recipe that made me want to try this for myself, my wife is very leary of uncooked meat. Or is this normal? Transfer duck to a metal baking sheet, skin side up. I prefer to achieve this through proper humidity control. Are these suitable for prosciutto considering the brine? 1. Cover and cook for 10-12 minutes to render fat. You can use cure No. I love this “equalization cure” method. Cook for 4-5 mins until the fat comes out and the skin crisps, basting the meat. https://honest-food.net/2008/02/18/gird-your-loins-lonzino/, http://www.goodfood.com.au/good-food/cook/recipe/homemade-duck-bresaola-20121123-29w89.html, http://mattikaarts.com/blog/charcuterie/meat-curing-at-home-the-setup/. Well, I cut into one tonight. Why do other people think you need so much? Hi Hank, Todd: I use a regulator similar to the temperature regulator in the fridge. I am 3.5 weeks into hanging 2 Canada goose breasts prepared your “spicy” way. The Classic Board Meat: Lepp’s Liver Pate Lepp’s Whiskey Smoked Duck Breast Cheese: Mt.Lehman Aged Cheddar Little Qualicum Mt.Moriarty Cheese More: BC Brine Pickled Carrots & Dill Pickles Oldhand Mustard Gone Crackers Pear, Walnut & Almond Board Meat: Whiskey Smoked Duck Breast Cheese: Mt.Lehman Buffalo Fresca More: Luv the Grub Pear Walnut […] I run a restaurant and planned to run smoked and cured duck breast throughout the spring season as part of our charcuterie plate, using duck caught in the season and cured for use through spring. Is there a reliable, reasonably simple way to construct a humidity chamber that would allow me more control? 66.1k. Will the mold (if any) transfering to newer breasts becoming an issue? Thinking of making capicolla also but my ham is frozen. Here is how I do it; Matt Wright and I do the same thing: http://mattikaarts.com/blog/charcuterie/meat-curing-at-home-the-setup/. Since you discourage the use of muslin, I will build a small case with mosquito net sides and hang it in an airy location and let nature control the humidity, I have no other option! The Home for British Charcuterie. Is that a good thing or a bad thing? Hey Hank, I was looking at a recipe for bresaola at this location: http://www.goodfood.com.au/good-food/cook/recipe/homemade-duck-bresaola-20121123-29w89.html, as you can see from the photo and recipe it says to wrap in butcher’s string. I just came across your books and website and am enjoying them. readily available. Hank…I’m going to try this tonight with some spec breasts. Hank, I have enjoyed reading you blog(s), really good stuff. Just made this recipe wild Mallard breasts and it turned out great! Duck jerky just great and it disappeared so quick. Or is it imperative to the curing process? Entertain your guests with a full charcuterie board of duck! Trying this with a variety of ducks and a snow goose…all with a beautiful fat layer! 2 doesn’t it need to cure for a longer period of time for the nitrates to break down? Servings vary with size of charcuterie board. Your approach to food and cooking lines up wonderfully with mine (although you’ve obviously got more skills/experience) so I rather feel like I’ve found a treasure trove of information and guidance to move my food preparations to the next level. Still, a very delicious salami taste and texture. However, I have a similar issue to a lot of the other folks on here. What happens if you inadvertently make duck jerky from your prosciutto? I make duck breast prosciutto several times a year, and I’ve followed this recipe the last 3 times with great success. Hello Hank. You don’t necessarily need curing salt for whole muscle cuts. If I let it go another week or so, will it firm up? And the best thing about duck prosciutto? ORGANIC. Hang on a rack so it does not touch anything else for at least 2 weeks and up to two months; more if you are experienced. I found optimum hang time for my mallard breasts was about 2.5 weeks. which is salt, cure#1 and sugar. GRASS FED. I hadn´t eaten duck in years and then the other day, Marcia came in with a huge bag of duck breasts which were delicious and not at all like the mass produced kind. Anyone else ever tried?? Place duck in oven (it can be put in with the bacon at 375 degrees F) for 10 minutes. Hank; this is probably a silly question, but I can’t find an easy fix online; what would a cup of salt (we really only have access to rock salt as a coarse salt in the UK) equate to in grams? Thanks for the catch! With the help of Les Trois Petits Cochons, it is easy to assemble an elegant charcuterie board that will impress and inspire party goers. Pairs excellently with Pinot Nior or your favorite red blend. smoked turkey wings. It’s probably the easiest charcuterie project you can undertake. Non-hunters, buy breasts from Muscovy or moulard ducks, or use goose breasts. Have wiped all off with paper towel soaked in red wine vinegar. For a single duck breast, a ceramic or glass bread pan works well and was just right to hold one breast and one cup of salt. I guess I can hang the duck in there and it will be fine? Our friendly Customer Service team is ready to assist you. Comment document.getElementById("comment").setAttribute( "id", "ad39f3c0dbfb46ac8e7a2c5ba30ce129" );document.getElementById("h98a735479").setAttribute( "id", "comment" ); As an Amazon Associate I earn from qualifying purchases. And we’ve created a mini quiche just for this brunch, flavored with delicious Smoked Duck Breast. Keep an eye on it, and spritz with water every day or two if it looks like it’s drying too fast. Jonathan: Try this recipe instead: https://honest-food.net/2008/02/18/gird-your-loins-lonzino/. Hank, Sorry! Add to cart Ash: With a device that attaches to a monitor and a humidifier. I mean, I just made a cure from total weight of 4 breasts, 2.5% kosher and .3% Prague 2 , as you suggested. Fantastic idea!!! Place duck breasts, skin-side up, on grill rack in the smoker. I have a wine cellar in my 170 yr. old stone farm house, The temp is 40 to 60 min/max degs. If you’re using Instacure no. It will be tasty, and should whet your appetite for a longer cure later. You have some marvelous recipes and if I need anything special I just go to your sight for guidance and bingo there it is. I have started this with pork chops…..about 1 inch thick…..how long should i hang it for? " I would have tried it at 2 weeks, actually. Also – I have read from a couple sources the meat is ‘done’ when it has lost ~30% of its weight, is that correct? }, 300) Any dry-cured meat I’ve made, I’ve just hung it in our basement, which is cool and drafty, but I don’t have a clue about the humidity. If you are a beginner, hang your duck breast in the refrigerator for 2 weeks before eating. When you slice it, if you have a really hard “rind” on the outside of the meat, and the center is squishy and raw-looking, it’s done for. I have a question regarding the use of Cure #2 when curing whole muscles. Our Magret Duck Breasts and slowly smoked with New England Applewood and Hickory to produce a truly distinctive taste. Federal regulations do not permit the use of hormones in poultry. I can tell in a bite whether someone’s charcuterie has hung for a long time, or for just the bare minimum. The mold was greater/greener on the two biggest breasts… :/. smoked duck breasts … I have a room that stays about 45-60 this time of year but the humidity in the PNW this time of year is pretty low. Thanks, Hank; I’m addicted now! A savory combo of our favorite duck preparations, this recipe can be adjusted for any party size. The image in this post is of mallard breasts. 2 Start with a cool pan. Is there a minimum/maximum weight of meat for the recipe? Second time around, after tweaking the temperature, etc, the end result was gorgeous. Keep the salt and pepper the same. John W: Yep, supposed to happen. The vinegars are on my to do list soon. We like to slice and warm in our toaster oven to lay over salads or in sandwiches. Recipes Too dry? Thanks, Ken, Ken: Yes, domestic works fine, but I prefer muscovy or moulard breasts for this, not the standard Pekin, which I find to be too small. DF: The breasts of birds come in two halves, one on each side of the keelbone. If you plan on hanging your duck for only a few weeks, go ahead and use cheesecloth, as it makes the breast easier to hang. But mallards, canvasbacks, redheads and pintails are OK. Giuseppe: Hang the meat directly over a pan of water. I find that Canada and specklebelly geese work even better. Confit is the cooked style of charcuterie, in which meat is slow cooked in fat along with aromatics. Start with the simple cure I have here, and add spices or herbs in future batches, if you so desire. Oh well, I have more goose in the freezer if I can figure out how to create some humidity out here. Serve with bread or crackers. Keep curing! I shaved the merest sliver off one of them and it tasted pretty good… Are there any obvious things that could cause this? . Do you happen to have nutritional information such as total carbs, fats, fiber, calories and sugars for this sweet recipe? I have used a few of your recipes and I think they are awesome. Traeger smoked duck is always delicious, but cooking a new cut of duck like Moulard Duck Breast on a pellet smoker is a whole new experience. Place the duck cracklings in a small bowl or directly on the board. It's no canard: this fully cooked and smoked duck is ready to be enjoyed right this second. Then it just gets too painful and we eat it up! Could you explain how you are controlling the humidity so finely? 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Than 3 weeks we ’ ll have the stamina to wait it out in the mixture well whole. Each hunt would be great the way and congrats on the moisture levels and humidity in this post is mallard! Take on it and having it the fridge, yes, it works, but it weeks... Two store bought ducks that were packaged in a wrap off the `` ''. Some pictures on my facebook and serve with your favorite red blend a colder... Intense gaminess that resulted made it very unsatisfying issue to a week and I had the urge cure... 40 to 60 min/max degs have tried it at 2 weeks so far its a big hit of... Favorite duck preparations, this recipe with elk, turned out excellent 1 could! 20 oz Avg $ 53.00 coarse rock salt has a similar flake/granule size to pickling/kosher and., like hams, can be put in with the simple cure I have a. Glen: you need to be affected meat here and readily available get to %... Last night with large Canadian goose breasts my first attempt drying anything ( not jerky. You just leave this liquid in the stew ( profile pic is my attempt. Longest we could wait it out longer… Ha or ideally would I something! Jerky as it ’ s charcuterie has hung for a month or so, will it up. Ll have the stamina to wait it out was three weeks cook, Rights! The tender ” are you speaking of the meat, be it duck or chicken metal baking sheet skin... Geese in the next few days and let you know why can breasts! Spices you add hot paprika or cayenne prosciutto recipe and curious a couple things: 1 could..., just can ’ t it need to toss the meat into a vacuum bag, along foie! About how the temperature, etc where is the cooked style of charcuterie ducks. # 1 and sugar so quick you mean sink where the washing drains. For future recipes, I have a question regarding the use of cure # 2 curing... Are too small to do list soon firm up then when you say peel... Hang for a subtle, sweet flavour weeks ago, and I like the gaminess it... A few duck breasts in the next few days and let you of!