IT’S SO FUCKING EASSY TO MAKE! In these economically difficult times we’re living in, this recipe makes sense and will save you money if you like the richer side of life but are broke. For example: 1 duck breast costs 12$, 9 pieces of duck prosciutto cost 12$. After you cure the breast you have about 100$ worth of this shit, so much that you’ll start acting like the King of France and throwing it out! What’s that, you don’t have a cold room? That’s OK because we’re gong to be doing this in the fridge. It will take longer than a cold room but will work just as well. OK, once again I’m doing this the non-traditional way, so I’m sure there’s some old Jew getting mad reading this (an old Jew because they invented this style of prosciutto as they couldn’t eat the pig prosciutto).

Music Pairing: Change by the Deftones.

Total time: 14 days

What you need

– 1 Duck breast

– 1 Box of Kosher salt

– Cheese cloth

– Fresh pepper

– Fresh thyme

– Smoked Paprika

– String

– Bread pan

Steps

1- Wash the duck breast



2- Pull out any remaining feathers left (tweezers work well for this)

3- Dry the duck breast

4- Pour salt in the bottom of the bread pan, place the duck breast on top, then cover with salt completely

5- In the fridge you go for 24h (thats me DANA)

6- Remove from fridge and wash all the salt off

7- Dry the duck breast with paper towel or cloth

8- Mix all the spices and herbs and rub the duck breast down

9- Using the cheese cloth wrap it up

10- This one is tricky. Find the best spot in your fridge so the duck breast can hang for 2 weeks. Once done place a plate underneath and forget about it.

11- The duck breast should lose about 30% of its mass and be firm like a well done steak. If you don’t know what that feels like, I don’t know what to tell you.

12- Remove from the cheese cloth then eat

See, an other easy recipe for ya. I usually eat one or two pieces then wait a bit to see if I’ve shit the bed and totally fucked up and get sick (which has never happened). Also, a good way to get thin slices is to place the now prosciutto breast in the freezer for 15 min which will firm it up even more and make it slice a lot easier.

Dana