duck breast prosciutto

Duck Breast Prosciutto with Fine Herbs

Serves: 2 breasts
Cooking Time: N/A
Preparation: 24h + 10 days
Level: Easy 

This duck breast prosciutto recipe takes a while, but it's definitely worth it. You will appreciate the taste of it thanks to its fine herbs seasoning.


  • 2 boneless magret duck breasts, by Maillard
  • About 4 cups coarse salt
  • 10 fresh thyme sprigs
  • 6 fresh oregano sprigs
  • Cotton cloth and butcher's twine


  1. In a small dish with high rims, pour about 1 cm of salt in the bottom.
  2. Place the duck breasts on the salt, skin up. Pour enough salt to cover the breasts.
  3. Cover with plastic wrap and reserve in the fridge for 24 hours. Rinse with cold water to remove salt and pat with paper towels.
  4. Place the breasts on cheesecloth, flesh up, and spread the herbs. Wrap with cotton cloth so that it has 2 or 3 layers, and tie securely with string. Suspend in a cool, slightly damp room for 10 to 12 days until the meat is firm and dark and the duck have lost 30% of its weight. (I made it in my kitchen at 20°C with 30% humidity.) Place in the fridge for 30 minutes, slice thinly and serve with fruits, crackers and cheese!

duck breast prosciutto

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