How to make PROSCIUTTO with a DUCK BREAST
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- Опубліковано 3 чер 2019
- How to make Duck Prosciutto! Easy little Charcuterie Recipe and it can be done at home!
Please Like and Comment it really helps me out. -Matt
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Ingredients:
-1 Duck Breast
-2 cups kosher salt
-2/3 cups Brown Sugar
(Spices used)
[star anise, grains of paradise, black pepper, coriander, red pepper]
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#duck #prosciutto #duckbreast
Wow! Such great editing!
For sure i will make it! So simple!
Stellar! Thanks for sharing 👌👌👌👌
That looks amazing and the dish so simple yet elegant. Great tutorial thanks Matt!
Johan Boshoff thank you Johan
gonna try this!
Pairing it with pickled rhubarb is pure genius!
Looks delicious
awesome saved and shared thank you so much
have never rolled mine but will now. This looks F'ing awesome.
subscribed
This is awesome! I'm doing it!
Ron Branch can’t wait to see your result !
Soooo cool
hey from Russia) looks good, like your videos!
I want to try this recipe
now I'm a fan !
Thank you so much for your support !
Ohhh yum!!!
Kelsi B oh yea 😉
Cool dude
I’ve watched Joshua Weissman’s video everything is pretty much identical asides from the aromatics used, the curing time, and you put sugar on your cure. Wich one is better to cure the meat? Is it for 24 or 48 hours? Is it much better to add sugar too rather than plain salt and aromatics of choice? Thank you
Beautiful presentation I hadn't thought of rolling the breasts. Thank you for the excellent instructions.
Hi Matt, I found this video last year and made it with great success! Thankyou so much!
I've just got another duck and I've been dry aging it in my fridge for a couple of weeks. (it's coming on nicely!) Can I make prosciutto with dry aged duck breasts? Or would that be overdoing it and make it all be too dry in the end?
Thanks again!
I often make this duck recipe
I think the fatty skin helps prevent quick moisture loss. Would like to see an equilibrium kind and see how it turns out. I think the eq one needs more curing time.
Awesome video, thank you for the info
ulas o thank you for watching
@@acooknamedMatt it's my pleasure, I'm looking forward to this pickled rhubarb video you seem to be procrastinating on :)
ulas o haha thanks for reminding me! It’s been pickled in my fridge already for almost a year lol
Hey awesome video man. Do you ever find the meat regains it’s “squishy-ness” once you wrap/store it? And doesn’t stay nice and firm for cutting.
So making this. Loved the rolled addition / so cool. Would love the whole dish recipe. Looks amazing nice work!
Kris Bergen thank you so much ! The pickled rhubarb recipe will be on the channel next week 😊
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@Christopher Lukas instablaster =)
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@Jude Colin It worked and I now got access to my account again. I am so happy:D
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👍👍👍🤩🤩🤩Beautiful
support from Hong Kong , made it but found it hard to slice into super thin slices just as you did, still taste great
kit wan you will need a really sharp knife to slice it thin. Takes practice too! Would love to see yours on Instagram
Will you be making your own?
acooknamedMatt definitely! Last year I made everyone roasted garlic olive oil for Christmas it was something cheap and easy yet delicious but guess what I’m making this year
Yes for sure!
Definitely yes!!!!
Just bought some duck breast today! One question, the standard 35% weight-loss. Is that pre or post salt cure?
Dude ur channel is a lost gem. U got some awesome content. I just watched a couple of your other videos and you got awesome technique. By any chance what kitchens did u work in or stage in if you don’t mind me askin?
The Brown chef i currently work for Chef Tom Douglas I’m Seattle at all fifteen of his restaurants
acooknamedMatt thats awesome! I’m currently workin at my mom and pops place its like a salvadorian diner. Was wonderin if you went to culinary school and if you did was it worth it?
The Brown chef find a great restaurant under an amazing chef and put in work.
acooknamedMatt thanks for the answerin a pretty redundant question on pretty much any cookin channel. Keep those tutorials comin the format is solid 🙌🏾
Hey Hey, i can't for the life of me find Cheese Cloth, is there are alternative? I have nut milk bags (nylon) but nothing else- any alternatives please?
Which works better farmed duck or wild duck?
really curious as to how this delicious looking duck is safe to eat. Every thing I have learned is that cure #2 is required to guarantee safety in raw cured meat. I guess my question is "can I use cure #2 in this this recipe and have it turn out as well?
Love the video, two questions though... does rolling increase chances of mold in the middle? and secondly, 2 weeks seems pretty short, i usually do 4 weeks when not rolled
Konrad K it only increases if you don’t fold it correctly. And 2 weeks is ideal, even in our restaurants we do two weeks and it’s perfect, anything more and it becomes too dry. Also if you have access to a smoker, smoking it after curing then hanging is nice as well.
@@acooknamedMattHi! Awesome video, love the vibe of it. I have my first rolled duck breast hanging in the fridge right now thanks to your video!
Question. Do you smoke with the cloth or without? And if you do smoke with the cloth, do you change to new cloth before dry hanging?
@@KessuPutte Hey there, we used to serve cured/smoked duck breasts in our restaurant. Smoke afterwards without the cloth, on a very low temperature. A good indication for doneness is when the fat develops a nice smokey gold colour, and has absorbed all that flavour.
So it's OK to leave it in the fridge for 2 weeks because it's technically cured? I know with pork it's suggested if you let it sit in the firdige that long, you should put some Prague salt on it to help keep the bad bacteria off. That isn't needed here?
whats up matt, came from tiktok
Acid Xoz hey how you doing!
Who knew duck prosciutto could be a sexy thing well done bro well done
Oahu Guppy guy thank you so much
No problem 🤙
How long does it last after you cut into it?
Making this with wild duck
Can I use regular table salt ? I don't have kosher salt where I live.
radwa awad no
Can you make beef Wellington with this
Can you cold smoke this after it has cured?
Hi how would we insure that there is no green mold
So u don't need curing salt?
Do you know why some recipes call for pink curing salt (6.25% nitrate) and some recipes don't? Is it safe to consume without nitrates?
travel4free reason for that is for one thing. Pink salt if for raw meats to be consumed safely. So for example, if this Duck breast prosciutto was cold smoked, I would use pink salt. So it may be consumed safely.
Do you think there's a chance that rolling the duck breast up could create an air pocket? Does the trussing effectively mitigate that?
Caleb Buxton never happened to mine. Just make sure it’s pinched tight and patted super dry before.
Are you doing 30% from the cured weight or from raw?
fucking love this channel
How do you only have 8k Subs
Any other meat I can use for this recipe?
Do NOT have to throw away if green mold. Wipe off with vinegar. Eat. Perfectly safe.
How much did this duck breast weigh!?
Tried it at my job but our duck breast looks way smaller. Two days of salting made the prosciutto too salty. I’m thinking of cutting it down to 15 hours of salt then giving it a quick taste to see if it’s okay before rolling. But a weight on ur duck breast would be helpful!
V D the weight doesn’t matter. You wanna rinse off the salt as much as possible, maybe use more sugar to salt ratio. We’re you using kosher salt?
What's the reason for the sugar in the mix? Just curios as I've seen other similar recipes but with salt only.
cucu to make it delicious. Salt on its own will just cure it and that’s fine but when you add in some sweet spices and some aromatics with brown sugar then you’re making something delicious.
@@acooknamedMatt Thank you! I've put my first duck breast in the salt/sugar/spice mix this morning. Can't wait to see how it turns out.
@@cucubits thats so awesome! tag me on Instagram so I can share! cant wait to see
Hi what happens if I were to hang the duck breast beyond 2 weeks? Like a month or 2? Will it taste better or will it go bad?
Do NOT have to throw away if green mold. Wipe off with vinegar. Eat. Perfectly safe
Did u produce the music also
Alex nope. Copyright free UA-cam library.
Can uou do it with chicken an fish also?
No, you need lamb, pork or beef(in some cases), for the cured flavour, you can make cured salmon
Could give the amounts for the spices please.
Did someone try it? I m about to...but i wanna make sure it,s not to salt....and my duck breasts are from grain fed ducks so they have double the amount of fat here than the ducks at the video.
And i butchered 4 ducks so i have 8 breasts to get cured..
Can you please give me the exact amount of herbs please?
Anita Scheepmaker its prosciutto style duck you're going to need a lot of salt
A couple of questions:
- Is it really risk free to hang duck in your regular fridge, which'd be around 5 degrees C?
- Risk of contamination?
- No problem that the door is opened every day?
- Should I keep an eye on the humidity?
- So pink salt isn't a must?
This is all assuming the breast has been buried and cured in salt first!
Thanks in advance, beautiful video
Alex K in my opinion it’s risk free within reason. I mean if you’re leaving the fridge door open for ten to twenty minutes at a time sure that’ll probably ruin it. But I’ve had no issues and many people have used my recipe with no issue. And the pink salt would be for smoked cures since you’ll be cooking it off. Bury it in the cure and flip for two days.
Two days in the salt seems like a lot. Were they really salty?
Evan Miles amount of time won’t make it saltier, the amount of salt you use will affect saltiness. And no they were delicious. The salt is used to pull out the moisture. Flip it then let it go for the second day then rinse it all off and hang.
Cut a kiwi 🥝
Anybody ever try this with goose breasts?
cut the kiwi
Anyone with some knowledge on why is this safe to eat, please?
Toemaytoe Soup because it’s cured. The salt inhibits growth of bacteria and also pulls out the moisture. Charcuterie is all like this. Sometimes we use “pink Salt” or Nitrates as well.
Many thanks, Matt!
Cut a kiwi
Bro all that work for 4 pieces
Why would anyone eat uncooked duck breast sir? I don't know why but i saw something like this first time.
Btw I cook Indian dishes.
I follow you so much and I EVEN STALK YOU :))))) (it’s a joke I hope you notice me )
Either you stole Joshua Weissman's video or he stole yours.. can anyone find out?
Benjinater 066 just saw his per your comment. Cool video! I like mine more since it has a nicer shape though. Duck Prosciutto isn’t anything new fyi
@@acooknamedMatt yeah the sausage shape is the way to go. Thing is though, you used the same music in your intro as Josh's b-roll, and that fancy little dish you made looks inspired by his to say the least. (There are other similarities like the filming style but I'll be fair)
Benjinater 066 my music was created from my friend. So it’s impossible to have the same music lol. Also i been making duck prosciutto for ten years. Since the dude you’re mentioning was in grade school lol. We good man.
@@acooknamedMatt Im not saying it was you that did the plagiarizing, but it is the same music. Plus the point is the videos were uploaded at the same time, not that youve been doing this recipe for longer
Benjinater 066 damn that’s hella weird. The same time too? Yea i have no answer for that honestly. And if it’s the same music then that means he’s using my friends tracks, which I don’t know how he would get a hold of those tracks since they’re made just for me.
who else feels like this is a copycat of joshua weissmans video?
Cut a kiwi