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Duck Prosciutto

Duck Prosciutto

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  • 2 1-pound boneless Moulard duck breasts with skin
  • 1 cup (packed) dark brown sugar
  • 5 juniper berries, cracked
  • 1 teaspoon coarsely cracked black pepper
  • 1/4 teaspoon smoked paprika

Recipe Preparation

  • Using a small knife, trim all but a 1/8" layer of fat from each duck breast; reserve fat for rendering. Mix remaining ingredients in a medium bowl.

  • Arrange 2 sheets of plastic wrap side by side on a work surface. Spread 1 scant cup salt mixture (do not pack) in center of each sheet, spreading mixture to match the size of the duck breasts. Top each with 1 duck breast, fat side down. Spread remaining salt mixture over meat, dividing equally. Bring plastic wrap up and over each duck breast, wrapping tightly. Place on a small rimmed baking sheet, fat side down, and refrigerate for 7 days to cure.

  • Unwrap duck breasts. Scrape off salt mixture (do not rinse). Using a long, sharp knife, thinly slice meat.

Recipe by The Bon Appétit Test KitchenReviews Section

On your next pizza night at home, skip the take-out (or warmed-up freezer pizza), and make this insanely delicious, Italian-style prosciutto pizza instead. The mouth-watering collision of salty cured meat, umami-rich Parmesan cheese, creamy burrata, and fresh arugula greens is likely to become your new favorite combination of pizza toppings. It makes a fantastic dinner for two, or a hearty meal for one, and takes just 15 minutes to assemble and bake if you use prepared pizza dough.

Proscuitto adds a surprising, salty, savory note to a refreshing, summery salad of juicy cubed watermelon and feta cheese. The honey vinaigrette drizzled over top wakes up all of the flavors, bringing a delicious, candied taste to the sliced and cured ham. Serve it for an elegant starter, or even a light lunch on its own, garnishing with chopped fresh mint or toasted sesame seeds.

Duck Prosciutto, Date and Cheddar Mini Rolls

Holiday season is coming, we’ll soon receive guests at home and/or vice versa. Here is a great idea to make your guests never forget about your dinner party. An hors d’oeuvre plate of duck prosciutto rolled around a date piece and aged cheddar to open up those guests stomach before the main meal. Those little bites will go away in no time, guaranteed, so make sure to prepare enough of those little appetizers.

This recipe is based on an appetizer my mom did last year, which was simply the duck prosciutto and the sharp cheddar with a drizzle of maple syrup. Back then, I really enjoyed it, it was delicious as it was but missing a little “je ne sais quoi“. I also experience the date and bacon mini rolls bites at an English friend place a few year ago. Well… I’ve mix up those 2 appetizers to make the ultimate bites of flavour that goes from salty to sweet, crispy to creamy and sophisticated. This holiday season if you want to make your guests the ultimate gift, make them those little duck, dates and cheddar mini rolls hors d’oeuvres.

Duck Prosciutto

This is the caviar of cured meat, it’s simply a duck’s breast with its fat (magret), cured and dried. They usually sell it, pre sliced, sous-vide at the butcher, delicatessen shops or markets. If you do not know where to buy such a product, they are lots of recipes out there to make your own duck prosciutto. Some with just salt, other like a gravlax, with sugar and salt cured, extra smoky flavors, spiced up, etc. Plus once you’ve cured a whole breast you can easily keep it in the fridge for weeks. It goes in so many dishes, like salads, croutons with figs or marmalade or cook it and turn it into a fancy pancetta. This last one is often mistaken for bacon, when lightly cooked and crispier. But the duck is finer and more delicate than bacon, although both are pretty high in fat so it’s better not to abuse those little appetizers.

The type of cheddar

The cheese used in those rolls needs to be an aged one, a sharp and strong cheese. You can substitute the aged cheddar for any other type of aged cheese, I’m thinking artisanal cheese, as long as it’s aged for a minimum of one year. The older the better the cheese will hold in the rolls, aged cheeses contains less moisture, they will take longer to melt in the heat and hold up better in the rolls. If you use a young cheese, it will melt right out. An other nice fact about older cheese is… they are stronger so you can use a way smaller piece and still get a clear presence of it in the appetizers. We’ll cook just a tad the rolls, up until the duck get’s slightly crispier and the cheese on the verge to melt, so keep an eye on them when they get in the oven.

Duck Prosciutto

Sick of pork prosciutto? Try duck. And the best thing is, you can make it at home!


  • 2 cups Kosher Salt
  • 2 whole Duck Breast Fillets, Skin On Or Off
  • ½ teaspoons Freshly Ground Pepper
  • Cheesecloth
  • Kitchen Twine


1. Pour half of the salt into a non reactive container that will hold the breasts snugly without them touching. Place the duck breasts on the salt, skin side up if the skin is still on. Pour the remaining salt on top and pack it well with your hands.
2. Cover the container with plastic and place it in the refrigerator for 24 hours.
3. Remove the breasts from the salt, rinse them well under water, and pat them dry. They should be a deeper red and feel firm to the touch.
4. Dust the breasts with pepper and wrap them individually in cheesecloth. Tie one end with a piece of string which you can use to hang it if you want.
5. Hang in a cool place (50-60 degrees) with relative humidity for 5-7 days until the flesh is stiff but not hard throughout. Remove from the cheesecloth and slice thinly to serve. These will keep refrigerated for about one month or so.

Recipe Summary

  • ½ cup dry red wine
  • ¼ cup fresh lemon juice
  • 3 tablespoons olive oil
  • 2 teaspoons bottled minced garlic
  • ½ teaspoon dry mustard
  • ½ teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 (12-ounce) package boneless whole duck breast, thawed, skinned, and cut into 12 (1-inch) pieces
  • 6 slices prosciutto, cut in half lengthwise
  • Cooking spray

Combine dry red wine, lemon juice, olive oil, minced garlic, dry mustard, black pepper, and bay leaf in a large zip-top plastic bag. Add duck pieces to bag, and seal. Marinate in refrigerator 30 minutes. Remove duck from bag, and discard marinade.

Wrap 1 piece of duck with 1 strip prosciutto. Repeat with remaining duck and prosciutto. Thread 2 pieces duck onto each of 6 (6-inch) skewers. Place the skewers on a grill rack coated with cooking spray, and grill 5 minutes on each side or until desired degree of doneness.

Duck prosciutto | Brooklyn and the Butcher

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Duck prosciutto by chef Patrick Carter at Brooklyn and the Butcher in New Albany. Feb. 28, 2017 (Photo: Maggie Huber, Special to the Courier-Journal) Buy Photo

Duck prosciutto

This is great for a cocktail party. Serves 20 to 25.

  • 2 large duck breasts
  • 2 cups kosher salt
  • 2 teaspoons white pepper
  • 6 to 8 sprigs fresh thyme

Cover the bottom of a small, square cake pan with a combination of half the salt and the pepper. Place the duck breasts on top. Cover duck with the remaining salt. Rub salt into the skin. Place the fresh thyme on top of duck breasts press with hands. Cover with plastic wrap. Place a small amount of weight on top. Refrigerate for 24 hours. After 24 hours, rinse the duck. Wrap tightly with cheesecloth. Hang over a drip pan at room temperature for about 17 days. Slice thinly into almost translucent slices.

Duck Prosciutto

To Prep 1 hour To Cook 15 hours + 3 weeks of curing How easy? It’s so easy. Serves 6 Luv Rating

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More Duck Breasts Recipes


1 x pack 380g Luv-A-Duck, Duck Breasts
1kg salt
Freshly cracked pepper

Herb Mix
1/2 tbsp dried thyme
1/2 tbsp dried marjoram
1/2 tbsp dried basil
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp chilli flakes
1 tsp fennel seeds

Products used


  1. Trim duck of any sinew. Place half of the salt into a non-reactive container and nestle the duck breast skin side up into salt. Completely cover with the remaining salt and place in the fridge for 15-24 hours (no longer than this as the end result may become too salty).
  2. Scrape salt off and wash the duck 2-3 times in fresh water. Pat dry. Generously sprinkle over pepper on both sides of duck and then sprinkle over the herb mix. Wrap each duck breast in a clean tea towel and let cure in the fridge for 3 weeks. Check every week to ensure the duck is curing nicely.
  3. Thinly slice and serve with croutons, butter and cornichon or serve in a salad.

Recipe by Justine Schofield and courtesy of Everyday Gourmet

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For me, it’s as easy as buttering up a few baguette coins and topping them with a slice or two of duck prosciutto, but maybe you want to get fancier than that. Here are a few ideas:

  • Heap thin slices of duck prosciutto on a rustic cheese board with your favourite cheeses.
  • Assemble a charcuterie platter with a couple of other cured meats, house-pickled carrots, olives, and mustard.
  • Wrap duck prosciutto around juicy chunks of cantaloupe. If you're feeling extra fancy, drizzle the plate with a balsamic glaze for dipping purposes.
  • Fix a quick salad with arugula, lemon, and flakes of parmesan to serve as a simple appetizer.

Pasta, Spinach and Duck Prosciutto Salad with Sumac Salad Dressing ala Dentisi Chef

Sumac, sumak or sumach is flowering plants in the genus Rhus from family Anacardiaceae. Sumac grow in subtropical climates, especially in Africa. The sumac fruits (drupes) are grounded into a reddish purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arabian cuisine, it is used as a garnish for hummus and added to rice or kebab.

I’ve been searching sumac all over around and end up with nothing but dissapointing. My Arab descent friend did’t known about it, even few of arabian ethic stores in Palembang didn’t notes that. Thanks God one of my fellow blogger friends, Tinsyam had sumac. She sent me a couple tablespoons of sumac and i can even wait to give it a try for my salad. My first verdict of sumac is lemony and tangy sour aftertaste, i guess sumac is not only suits for salad but also great with seafood. My next project is making sumac crusted tuna.

Spinch Sumac Salad Just Before Tossed Out

Today i make a sumac salad with a fusion of eastern and western ingredient. I use HOMEMADE DUCK PROSCIUTTO, back olives, cheese and truffle oil for western touch. To give a contrast, i used few asian ingredient like lotus root and CRISPY ENOKI MUSHROOM TEMPURA and blended it with Middle East spice Sumac. For a presentation purpose, i mix the sumac sala dressing after i did the photo session, but i still drizzled it with black truffle oil.

Duck Breast Prosciutto

This guide will demonstrate how to make a prosciutto-like ham at home using duck instead of pork.

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Duck is a wonderful and versatile meat. This simple recipe for curing and drying the breast meat produces a ham remarkably similar to a good prosciutto but only takes about a week. This guide will cover all the steps to cure and dry the ham and some tips on eating it.

While this recipe can be made with grocery-store duck, it’s best when made using pastured duck from a local farm. When left to their own devices farm ducks have a pretty varied diet and will eat a wide variety of grasses, bugs, minnows, etc., in addition to their feed. This not only contributes to the well-being of the duck, it also greatly improves the flavor and texture of the meat. With a simple dry-cure recipe like this that difference is greatly amplified.