How to Make Prosciutto Using A Duck Breast
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- Опубліковано 18 тра 2019
- Hanging a pork leg to make prosciutto isn't exactly a viable option for everyone, but duck breast prosciutto absolutely is.It's obviously technically not "prosciutto" but it is a delicious kitchen project that results in a delicious cured meat so you can't go wrong there. Duck prosciutto is so incredibly easy and in my opinion it's one of the easiest cured meats out there. You just need duck breast and salt, and very minimal equipment and you're good to go.
Recipe: www.joshuaweissman.com/post/h...
The containers I used in this video: shop-links.co/173636984237078...
Where to buy duck breast: shop-links.co/173636989362478...
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Hey guys, I've gotten a few comments about using other types of meats like pork or chicken. I love y'alls creativity, but please please please do not try and adapt this recipe at all. I'm usually fine with peoples adaptations to a recipe of mine, but this is a food safety issue if you change the meat here. This method is specifically for a duck breast. Anyway, thank you and I luh you.
hey uhmm joshua? my bad.. i used a chicken breast. what will happen with mine? lol hopefully it will turn out... good, somehow. any idea what will this turn out
@@shawnemerylalfarosuyo5738 think about it man..
Drhumbolt yikes....
@@shawnemerylalfarosuyo5738 I wouldn't eat it if I were you.
@@its_elkku135 thanks bruv aight hahahaa
Josh:
“Have patience, we live in a fast paced world just listen, slow down”
Me:
Spamming the skip ten seconds so I can see the beautiful duck Proscuitto
Thomas Garcia Daaammmnnnn, no replies?
@@justtheletterV274 well yes, but no
@@justtheletterV274 maybe?
Whenever Josh says it’s easy, you know it’s either gonna involve really really expensive ingredients/equipments, or a fat 6 weeks to make
for you, an alternative to real prosciutto.
for muslims, an unlocked food.
yeah cos before this video they never EVER thought about drying things other then pork ... like Bressaola, pastrami, basterma ...
Same for Jews lol
I love this comment 😂😂💔 unlocked food!!
It's a shame that so many let themselves be mind raped by the beliefs of people from thousands of years ago that thought that semen was created in the spine, bushes can talk, and magic horses can fly you across your known world in a night. It's no different than thinking you shouldn't step out of your house with your right foot because your schizophrenic neighbor told you the voices in his head said it'll give you bad luck. 🙄 Get therapy, take your meds, and grow up.
ShojoBakunyu are you really that insecure about being an Atheist that you’d need to use an obscure comment under a duck prosciutto video on the internet to flex your intellectual enlightenment?
Lol
I missed the taste of prosciutto since I quit eating pork (as well as beef) so I had to give this recipe a shot. After a long search of the right breast I settled for Pekin at our local Whole Foods, albeit small I figured I'll test it out before I take a plunge into curing a much larger breast... The final results did not disappoint at all! OMG, this bad boy taste just like prosciutto!!! Well, I took it a step further and purchased a wine cooler solely to cure duck breast. I am hooked! Thank you Joshua!
"Hanging a pork leg in your own home...probably not the most realistic choice."
Translation: Joshua is building a curing room for doing exactly this.
*laughs in spanish*
@@SoEepyy ja ja ja
Your videos are an art! Joshua your videos are amazing, you pulled me in with your sour dough videos (I learned to make sour dough from your videos, I even have my own starter now) but I am truly addicted to your b-roll shots, it is truly amazing how you manage to put together those shots in such a beautiful way, a real skill. Please continue to amaze and impress. Love your videos, love you.
Thank you for being such a motivation for us to become culinary experts in the home kitchen! Keep up the good work. You are making us care more about the food we eat, and making what we previously thought was only available in restraunts accessible for all.
3:51 Look! It's Prosciutto hanging with Doppio!
Nice to find another chad jojo viewer on a cooking video
Hey Josh! Absolutely love your videos! Very inspiring, keep up the awesome work!
You have a really cool an straightforward approach. I myself have cooked, butchered, Charcuterie. For years. An it’s so much fun, it’s even better to watch you. You make it fun an easy to understand.
I feel that this channel fits perfectly for my need of homemade fancy food
".. And 3 juniper berries" - continues to add 4 berries
Actually 5, one rolls down hiding behind the side of the pot.
Thomas Stribley Why am I like this?
scandelous
Booo
So....guess who's adding this to the beef Wellington recipe you posted awhile back...
Uhhhhhhhhhhhhhh, not you?
So, a year later... how was it?
Me
You could also use his puff pastry recipe as well
@@reneebear3641 delicious
This looks nothing like an Italian Gangster
But it looks old
『B E A C H B O Y』
A N I K I
ARRIVEDERCI
*P E S C I*
Great vids bud. Keep me coming plz. I’ve already tried a few of your recipes/techniques and all turned out amazing! Cheers
Huge strides for home chefs. Love you man!
Wooo I would love to try it, I'm a big prosciutto lover.
Much love from Italy ❤️ keep killing it
I'm allergic to pork: I have trouble breathing, vomiting, and get rashes and hives. This is literally perfect! I miss being able to eat pork, especially prosciutto... this will do. Thank you for this recipe!
your videos took me to a new level of cooking!!
Thanks for that!
Love your vids man!! Keep it up!!! Even if the algorithm makes things difficult!!
I just bought a duck breast wondering how to fry it properly for Sundays dinner.. But this is worth a dozen of dinners! Just make it tomorrow ❤ thanks Josh for stunning propositions of any food making. Luv ya
Would love to try this definitely. Thanks for sharing the knowledge Josh!
Been wanting to cure my own meat for a while now, and after watching this I feel I can have the confidence to actually try it out now. Great video man - really enjoy your content!
I made this and finally cut into it today. It was amazing!
I personally like using a little sodium nitrite/pink salt when I do this. Yes it can be done without it safely but the pink salt gives you a safety net that I prefer since most of us are doing this outside of highly controlled temperature and humidity conditions. The added bonus is that it has much better, more appetizing color when it comes out. The other thing I have done as well is brush the cheese cloth down with brandy several times during the process. The alcohol helps keep funky stuff from growing while it cures, and it imparts a very nice flavor.
Love it mate! Easy and straight forward recipe. Hats of to You.
I absolutely ADORE your videos, they are so freaking good
you rock. did i say you rock? because you rock. as i said before, i'm gonna be here to congratulate you when you reach a million subscribers. see ya
Thanks for this video. I’ve been wanting to make it since culinary school. We made it and on that day I was in another kitchen helping with another project. I will certainly give this a try.
My french grand-father used to make this all the time. Never made it on my own. Now is the time! Thanks for the recipe!
Just tried my duck prosciutto after drying for two weeks and it's pretty good. Keep up the awesome content.
You magnificent human being. Thanks for showing me this.
You're killing me Joshua, I just used all my duck to make gumbo :(
Benjamin Winnett bro 😂😂
Are you flexing on us
@@merlinmendoza5177 I guess when you put it that way...
Benjamin Winnett I respect the gumbo flex
Benjamin Winnett what is gumbo
This channel is gold man! Thanks for the recipes
Love your content man, I really dig the chill vibe
Great video as always, the quality of your content is amazing!
I was wondering if you were planning on making a showcase video of your kitchen and equipment in the future maybe? I'd love to know what knives etc. you are using / would recommend!
i read it
im grateful i got to see this before i was dead.....
Good one, I was looking through comment for these
You did you manage to sneak a jojo reference in this?
I've been meaning to try making this. I bought one from my local butcher that they made, and saved the last 1/3 of it for something like 4 months because it was so good and I didn't want to be out of it because they didn't make any more. Now seeing this video, I'm going to make some next week.
your the best , i tried a'lot of your recipes, very good
I guarantee you that you're going to hit million this year
our boi its now at 3.5m :')
2:32 my breast should be completely encased in salt? What the hell have I been buying bras for then?
Love the bow-chika-bow-wow music lead in. Gonna make this! Thank you!
Thank you for making this. I can't eat pork so I've never eaten Picutto. This is a good alternative so I can finally try it
Every time I want to cook / bake something I Check your channel first. This recipe is DEFINATELY happening in my house soon! Love your stuff!!
This is amazing. You’ve opened my horizons to halaal prosciutto. Amazing brother.
Same 🙏🏽
Your channel is the first ive seen that ive been constantly interested in the content
This looks AMAZING! I can't wait to do it😁
I don't eat pork so thank you for this!
I've never had prosciutto. Would love to try this!!
Mind if I ask why? I don't either but that's cause I live in a Muslim majority country so we don't import or farm pork. Sorry if I'm being intrusive.
@@s-boy4613 sure! I follow the biblical laws. They prohibit the consumption of pork🙂
@@s-boy4613 pork is so bad for you anyways, you aren't missing out!
Megan Enriquez i don’t think so
@@megane617 interesting most christians ik eat pork but some dont. Does it actually say no to pork??
This is a very popular French way of "cooking" duck. It is usually smoked and put in salads. It is cut thicker than that though.
I imagine smoking it after this cure would be absolutely intoxicating.
@@JoshuaWeissman know this is an old thread but what would you recommend for a smoke temp for this?!
This looks stupidly great!!!! Keep up the amazing work...
I really enjoy that you've started making your b-roll clips a little longer, makes such a difference!
People were asking for it so I was hoping people would be happy with that change. Thank you! :)
I believe it goes well with fish and best eaten on a moving train when you are in Italy.
But yeah, I know that feels kinda old.
Fish wtf is wrong with you?
Hehehehehe
I get it
I get the JoJo reference...
That's a jojo reference isn't it
This is amazing... I’m wondering if you can make a duck Terrine for us. That will be fantastic. Thank you
I made this and it’s amazing. Thank you for sharing the recipe. No need (imo) to modify at all
Thank you so much I can’t wait to try this!!!
THE GRATEFUL DEAD
No but siriously guys.....no Jojo refernces yet
I don't know if JoJo fans are often into cooking. But I wonder how well this would go with fish *eyebrow wiggle*
Tsukote Amie I see what you did there
Would you guys recommend me to watch jojos? I heard it was a good anime, but it seems to have a very particular art style
@@timdoring8571 I do. Yes, the art style is different and one of a kind after the first few parts, but don't let that scare you off. The first two parts are different from the rest of the anime since they focus on a different power, but it's still a lot of fun. There are many quirky characters, absolute memeable moments, interesting stories and powers, a hefty load of symbolism if you want to look for it, and what I think is fun is that part 1 and 3 together basically tell the story of Bram stoker's Dracula, but with manly men and shiny anime fights.
Give it a shot, you won't regret it. Just don't be expecting a psychological anime.
Zwanni Trust me, it’s one of the best one out there. Also every part (season) has it’s own art style. It is really uniqe but in a good way. Also part 1 (the first 9 ep) is kinda slow and it’s actually resembles your generic 80’s shonen but they are a really good starting point of the series. But from episode 10 it’s a GOD tier anime.
Never clicked on a video so fast.
Josh, u should give us a tour in ure fridge what do u constantly stock / a must have. And in ure kitchen pantry.
I swore I subscribed before looking up this video to help me because I got my cheesecloth and the duck is ready to come out the salt.
Thank you for the many many many things you have taught me.
Great Videos!
Amazing work!
All that Jazz!
I've been loving your videos! They always have great explanations. I just have one question: What can you do with the leftover salt? Do you have to toss it?
You can use it to scrub stuff, or save for winter if you get ice, and use on your sidewalk. Don't eat or cook with it.
Gonna harvest some ducks this weekend. Maybe its prosciutto time
Good stuff as always. Thanks man
Thank You very much Chef for share that Recipe. I am a Pastry Chef myself and I like to learn something useful every day.
instructions unclear, cured my B roll memory card and it broke
FINALLY, SOMETHING HALAL IN THE INTERNET :)
BLESS YOU, GREAT SIR
that would really depend on getting Kosher duck
@@Rostol I'm from Indonesia, finding halal food is easy peasy. In fact you won't find pork in our supermarkets
Beautiful explanation bravo 👍
Yes!!👏👏....you make it look SO delish
May I say, “Wow...just wow!!” Thinking of little ducky lardons is making me so very hungry-where’s that recipe for duck prosciutto carbonara?
for a seccond i thought you said "but can we make prosciutto out of a beagle" and I was like um what
Began this beauty just over two weeks ago and served it up as part of a Christmas charcutterie board today. Was bloody cracker jack. Next time will be a little more adventurous than a simple cracked pepper crust though. Cheers Josh. Merry Christmas
Thanks so much can’t wait to make this my boyfriend doesn’t eat pork but loves beef Wellington so this will be perfect!!!
“Will last three weeks in the fridge”... won’t last ten fkn minutes after I unwrap it.
And it's kosher/halal! can't wait to try it
finally somebody really point out this. and finally im relieved that it has halal substitute with "proper taste"
you're absolutely the best josh
This is great for people who can't eat pork, awesome video man!!!
Love your videos but can you please adjust your voice over volumes. The intro is always super loud then once your instructions come they're too soft and the b roll music just comes back up to a blast.
yeah you should do something about that. your videos are amazing and i love to watch them but sound volume is an issue.
I agree. It's pretty damn brutal.
Something about listening to you say "sometimes it's good to slow down" on 2x speed gave some true experiential dissonance.
That’s exactly what I’ve been looking for!!!!!!!!!
Maaan! I just discovered your channel, this is insane, I want to spent the rest of my life cooking and fermenting stuff XD
Alternately:
Remove the skin, freeze it, cure the duck, and when it's ready to eat, thaw out the skin and make crackling out of it so you have varying textures.
Nice, but you should go for 3 weeks, which is the usual "minimum" time for a better result. You can see in your cut that it is still too fresh. Just my two cents. :-)
NuclearPowerIsTheShit Would you replace the salt once in a while?
@@ckooijman6314 No, once the cure is made (up to 24h, depending your meat and salt), you rince it and then add spices or not. Then wait... :-)
@@pierred. I think around 25 to 30% weight loss is what is mostly recommend it.
I have mine in the fridge right now. It has been there for a month now and it has only lost 10%. I dont know if ir Is ready or not. May be my fridge Is too humid?
@@Lulovna Usually it looses its size during the salt process at the beginning. It may loose a bit more in size after, but shouldn't too much. How is it right now ? Soft, or hard ? What meat is it ? It should be ready. How is it on the outside, dry or moldy ?
I have the Alpha-Gal allergy that makes me allergic to red meat. You have just improved my life in ways I can barely comprehend. I have missed prosciutto so much...
Just tried my first batch. Freaking delicious. Thanks!
Could you possibly reuse the salt by drying it in the oven afterwards? Maybe at >100° C to sterilize it?
Curious about this as well
Yeah definitely, as long as its spread out and reaches over 120 deg C, as its a fridge cure and store, no nitrate. If it was any recipe involving pink salt I'd be more hesitant as to figuring out the nitrite/nitrate levels over time. Also if you are using aromatics, you probably wouldn't want to reuse it more than a couple of times, as spices oxidise and herbs go bitter after reheating multiple times.
You should make a video of the b roll from every video😮
I might explode
Oooh definitely going for this next
Well I just got my first hunting buddy this year (black lab), and I do love Prosciutto! Definitely gonna try this.
0:00
I thought it’s gonna be “Hey Vsauce Michael here!”
After watching this video I feel like yelling Grateful Dead and rapidly aging a train full of innocent passengers.
this is next lvl awesomeness, joshua
You are truly the king of B-roll
Japanese breakfast please
“hanging a pork leg in your house probably not the most realistic choice”
my grandparents who do this as a way of preserving them in there small “village” in the mountains of china :👁👄👁
How long did they cure it? Did it loose 30% of the weight? I have mine in the fridge right now. It has been there for a month now and it has only lost 10%. I dont know if ir Is ready or not. May be my fridge Is too humid?
@@Lulovna they cure it for a couple months but then afterwards they hang and preserve it
They do it for a couple of months because they don’t really have fridges but if u do I’d say preserve it for a couple more days but if it starts to smell then your fridge is most likely to humid
Looks amazing, Im sold.
Oh man this is the video I've been waiting for. I was actually just talking to someone about duck breast prosciutto a few days ago. Talk about giving your subs what they want. Question though..... If I'm not able to hang my duck, can I place it on a rack in the fridge? Will that provide enough air circulation to allow it to dry out? Thank You Sir! You helped me make my first sourdough bread, as well as the best banana bread and sourdough pancakes I've ever had.
I always use tweezers to garnish my dishes GAWDDDDDDD
That's because you've never had an adult meal. Your probably trying to dress up the cheapest shit you can find to "be just as good as what you see in cooking shows". 😂
@@PostPatriot Wow, that was... Needlessly aggressive.
@@phoebesmith3935 You consider that aggressive? You must not be that old either. Actually it was delivered much in the same fashion as a Chef would in a kitchen who gives a shit about what they serve. If it offends you, its not my problem, its your own.
@@PostPatriot OR she/he works in an upperclass restaurant that pays a higher salary than what you earn from your cashier job at kfc. Its all about standards. Maybe he/she is a perfectionist. Maybe he/she enjoys creating and serving beautiful dishes. All she said was she uses tweezers to garnish her dish. Seriously, who the fuck lit the fuse to your tampon?
@@katkoala Who lit yours, little bitch? 😂 You are just throwing wood on a fire lit by the previous idiot. 😂😂😂
IT hasn't worked anywhere near a "high end" restaurant. I know this because of life experience. Its easy to spot a poser when you graduated CIA and worked in acclaimed restaurants across Europe.
Suprise skank, you'll fit right in with all the other children who think television equals experience.
Probably idiot question here. but.
Salt kills all the bacteria I assume. So no food bourne illnesses?
I'm asking mainly because I see another comment about how its dangerous to do this with say chicken or some other cut of meat.
So thought I'd ask
Very approximate explanation for a very complicated problem. Basically, that much salt creates an environment with an insanely high osmotic pressure. What happens is that any living thing (e.g. bacteria) is mostly made out of water, and difference in osmotic pressure determines where water moves. Liquids with high osmotic pressure draw water. So, if you drown meat in salt, water is drawn with extreme strength outside of said bacteria, thus preventing proliferation and effectively killing those that are there.
tl;dr of the tl;dr that environment is way too salty for anything to live in
It was blurred out in the background but I saw the bottle of amazing brew from the oldest brewery in the world. Wunderbar!!
This is basically how we make biltong in south africa, except we use red meat or venison... And we don't use cloth🤔🤔🤔 love what you're doing. Always something exciting to watch🍻