Homemade Duck Prosciutto
- 2 tablespoons juniper berries (about 10 grams)
- 5 teaspoons fennel seed (about 9 grams)
- 4 teaspoons white peppercorns (about 13 grams)
- 4 teaspoons black peppercorns (about 10 grams)
- 7 bay leaves
- 2 teaspoons coriander seeds (about 5 grams)
- 3 cups kosher salt (about 400 grams)
- 1 cup sugar (about 200 grams)
- 1 (12 to 14 ounces) boneless split Magret duck breast, trimmed
- ½ teaspoon ground black pepper
- This recipe is gluten-free
- Produce
- Bay leaves (7)
- Meat
- Magret duck breast (1 boneless (12 to 14 ounces) boneless split)
- Cooking & Baking
- Black pepper, ground (1/2 teaspoon)
- Coriander seeds (2 teaspoons)
- Fennel seed (5 teaspoons)
- Juniper berries (2 tablespoons)
- Kosher salt (3 cups)
- Peppercorns, white (4 teaspoons)
- Peppercorns, black (4 teaspoons)
- Sugar (1 cup)
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Published May 9, 2011 (1 year ago).
8 people saved this recipe.
