Any recipes about duck procuitto or duck ham?

[Sussan ScoolinaryTeam]

Hi Imran

Duck prosciutto, sounds interesting.

We hope that a colleague has experience preparing this preparation so that they can tell you about their experience.

If you have any other questions regarding the platform’s courses, we will be available to help you.

Greetings.

[Sol Damiani]

Hi @chefimrankhangmail-com

Welcome to our Community! ☺I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.

I´ll bring to this thread @mandie-lowe @cary-burnett @orsolya-csernak @kevin-smith @alejandro-fontes @nick-kazantzakis @gabriellethamidemozzi @lisa-webb @emilyscoolinarycom @wendyscoolinary-com & @abigailscoolinary-com to see if they have already experimented with Duck prosciutto 🙌

I want to invite you to explore our Feed. There you can:

• Share your dish pics and videos (up to 10MB). There’s a chance you’ll win a #ScooliStar. if your pic is great and the plating, too; we’ll upload it, mentioning you on our Instagram stories.
• Start new debates you find interesting.
• Share a very cool recipe of your own creation or a variation of one you saw at our Courses.
• 🚀Join our Challenges: you may win some wonderful prizes

Have a super great day and hope to see you around often!

[Alejandro Fontes]

Hello !!!

Duck Prosciutto I am so down to make some just for this… it will take me 14 – 20 days in order to finish it , to post some pictures .. but here is my recipe

1 duck Breast (any size work) also if you can find Mallard or Muscovy.

salt (lots Of Salt)

aromatics ( I personally use what ever I have in hand, but you can get so creative ) use like pink peppercorn, coriander seeds, juniper berries .. do not forget to toast them .

after that crush them and add the salt and cover duck breast completely all sides and let it rest for 24 hours in the refrigerator, once is done. wash with water to removed all salt.. get it dry with a paper napkin and season with just fresh black pepper, next you will need cheese cloth and some twine, wrap that bad boy and hang it in your refrigerator for 14-18 days , after that enjoy you duck prosciutto cut in bias …

[Sol Damiani]

This is a recipe to keep, @alejandro-fontes 🙌Thank you so much for taking your time to share it with @chefimrankhangmail-com and us. Please Imran tell us if this recipe is useful for you.

Look, @sussan_scoolinaryteam 😉

Thanks again, Ale

Have a great day you all!

[Sussan ScoolinaryTeam]

Hi Alejandro

Everything good and delicious has to wait, that’s why that prosciutto takes a long process to obtain a wonderful result.

Thank you for sharing your recipe, procedure and experience, it is very kind of you to take the time to teach us.🫶🏻

Thank you so much

[imran khan]

Thank you

[imran khan]

Thanks mate

[Sol Damiani]

You are so Welcome, my friend! @chefimrankhangmail-com

[Alejandro Fontes]

Day 1 spaces I used was clove, cinnamon, bay leaves, green peppercorns and Italian spices like oregano and herbs

[Sol Damiani]

That looks stunning already, Chef @alejandro-fontes 🙌

[BBQ TongTwister]

I mostly hot or cold smoke duck but my friend does duck prosciutto. This is his recipe if it helps.

[Sol Damiani]

Thank you, @kevin-smith 🙌 I hope you enjoy this other recipe, @chefimrankhangmail-com