In French cooking, prosciutto is considered a traditional aspect of charcuterie. This cured meat is further matured by drying in the air, resulting in a wonderfully intense and flavorful butchery product. While most prosciutto is made with pork, the recipe that follows features moulard duck breast.
The use of prosciutto in French cuisine can be traced back to ancient times when preservation techniques were essential to ensure a stable food supply. The art of curing and air-drying meats was developed as a means of preserving meat for longer periods. Prosciutto, with its rich and savory flavor, became a staple in French cooking, adding depth and complexity to various dishes.
One of the reasons prosciutto became so popular in French cuisine is its versatility. It can be used in a wide range of dishes, from salads and sandwiches to pastas and pizzas. The delicate yet robust flavor of prosciutto pairs well with a variety of ingredients, enhancing the overall taste of the dish.
When it comes to traditional French cooking, prosciutto is often incorporated into charcuterie boards, which are a selection of cured meats, cheeses, and other accompaniments. These boards are a celebration of French culinary heritage and showcase the country’s love for artisanal products.
One classic French dish that highlights the use of prosciutto is the iconic “Croque Monsieur.” This grilled ham and cheese sandwich features layers of thinly sliced prosciutto, Gruyère cheese, and béchamel sauce. The prosciutto adds a salty and savory element to the sandwich, balancing the creaminess of the cheese and the richness of the sauce.
Another popular French recipe that incorporates prosciutto is “Poulet Chasseur,” which translates to “hunter’s chicken.” This rustic dish consists of chicken cooked in a flavorful sauce made with tomatoes, mushrooms, onions, and white wine. Prosciutto is often used to wrap the chicken breasts before cooking, infusing them with its distinct flavor and keeping the meat moist and tender.
Prosciutto is also a key ingredient in the traditional French dish known as “Salade Lyonnaise.” This salad features frisée lettuce, poached eggs, croutons, and a warm vinaigrette made with rendered prosciutto fat. The crispy prosciutto adds a delightful crunch to the salad, while its salty and smoky flavor complements the bitterness of the frisée.
Overall, prosciutto plays an integral role in French cooking, adding depth, flavor, and texture to a variety of dishes. Its rich history and versatility make it a beloved ingredient in the culinary traditions of France. Whether enjoyed on its own or incorporated into a recipe, prosciutto brings a touch of elegance and sophistication to any meal.
Moulard Duck Breast Prosciutto Recipe
Creating your own moulard duck breast prosciutto is a rewarding and delicious endeavor. The process involves curing the meat and allowing it to dry, resulting in a unique and flavorful charcuterie. Here’s a step-by-step guide to making your own moulard duck breast prosciutto:
- Start by selecting high-quality moulard duck breasts. Moulard ducks are known for their rich and flavorful meat, making them the perfect choice for prosciutto.
- Trim any excess fat from the duck breasts, leaving a thin layer intact to enhance the flavor and texture of the prosciutto.
- Prepare a curing mixture by combining kosher salt, sugar, and any desired herbs and spices. This mixture will help preserve the meat and infuse it with delicious flavors.
- Rub the curing mixture all over the duck breasts, ensuring that they are evenly coated. Place the breasts in a shallow dish or a resealable plastic bag.
- Refrigerate the duck breasts for at least 24 hours, allowing the curing mixture to work its magic. During this time, the salt will draw out moisture from the meat, intensifying the flavor and creating a firmer texture.
- After the curing period, remove the duck breasts from the refrigerator and rinse off any excess salt. Pat them dry with paper towels.
- Next, it’s time to hang the duck breasts to dry. Find a cool, well-ventilated area, such as a cellar or a temperature-controlled room. You can also use a dedicated curing chamber if you have one.
- Using butcher’s twine, tie a loop around each duck breast and hang them from a sturdy rod or rack. Make sure there is enough space between the breasts to allow air circulation.
- Leave the duck breasts to dry for several weeks, depending on your desired level of firmness. The longer you dry them, the more concentrated the flavors will become.
- During the drying process, a thin layer of mold may develop on the surface of the duck breasts. This is completely normal and can actually contribute to the flavor. Simply wipe off the mold with a clean cloth or brush.
- Once the duck breasts have reached your desired level of dryness, remove them from the hanging position and wrap them in parchment paper or cheesecloth. Store them in the refrigerator for up to several months.
When you’re ready to enjoy your homemade moulard duck breast prosciutto, slice it thinly and serve it with crusty bread, cheese, and your favorite accompaniments. The rich, savory flavors of the prosciutto will delight your taste buds and impress your guests.
Now that you have the recipe and the step-by-step guide, it’s time to embark on your culinary adventure and create your own moulard duck breast prosciutto. Enjoy the process and savor the delicious results!
Ingredients:
- 2 moulard duck breasts
- 1 cup kosher salt
- 1/2 cup granulated sugar
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon juniper berries, crushed
- 1 tablespoon fresh thyme leaves
- Cheesecloth
- Butcher’s twine
- 1 cup red wine
- 1 cup chicken broth
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Now that we have gathered all the necessary ingredients, let’s move on to the next steps in preparing this delicious dish. First, we need to prepare the duck breasts for cooking. Start by patting them dry with paper towels to remove any excess moisture.
In a mixing bowl, combine the kosher salt, granulated sugar, crushed black peppercorns, crushed juniper berries, and fresh thyme leaves. This mixture will serve as a dry brine for the duck breasts.
Lay a piece of cheesecloth on a clean work surface and sprinkle half of the dry brine mixture onto it. Place the duck breasts on top of the brine, skin side up. Sprinkle the remaining brine mixture over the duck breasts, ensuring that they are evenly coated.
Fold the cheesecloth over the duck breasts, creating a neat package. Use butcher’s twine to tie the package securely, ensuring that the brine is in contact with the duck breasts. This step will help to infuse the duck breasts with flavor and also help to retain their moisture during cooking.
Now, let the duck breasts sit at room temperature for about 1 hour to allow the flavors to penetrate the meat. During this time, the salt in the brine will draw out any excess moisture from the duck breasts, resulting in a more tender and flavorful final dish.
While the duck breasts are resting, we can prepare the red wine sauce to accompany them. In a saucepan, melt the butter over medium heat. Add the minced garlic and finely chopped shallot, and sauté until they become fragrant and translucent.
Next, sprinkle the all-purpose flour into the saucepan and stir it into the butter mixture, creating a roux. Cook the roux for a minute or two to remove the raw flour taste.
Slowly pour in the red wine and chicken broth, stirring continuously to prevent lumps from forming. Bring the mixture to a simmer and let it cook until it thickens slightly. Season the sauce with salt and pepper to taste.
Once the sauce has thickened, remove it from the heat and strain it through a fine-mesh sieve to remove any lumps or solids. Set the sauce aside until serving.
After the hour has passed, remove the duck breasts from the brine and rinse them under cold water to remove any excess salt. Pat them dry once again with paper towels.
Now, it’s time to cook the duck breasts. Preheat a skillet over medium-high heat and place the duck breasts, skin side down, into the hot skillet. Cook them for about 5 minutes, or until the skin is crispy and golden brown.
Flip the duck breasts over and continue cooking for another 3-4 minutes, or until they reach your desired level of doneness. Keep in mind that duck is best served medium-rare to medium, as overcooking can result in dry and tough meat.
Once the duck breasts are cooked to your liking, remove them from the skillet and let them rest for a few minutes before slicing. This resting period will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful final dish.
To serve, slice the duck breasts into thin slices and arrange them on a plate. Drizzle the red wine sauce over the top and garnish with fresh thyme leaves, if desired. This dish pairs well with roasted vegetables or a side of creamy mashed potatoes. Enjoy!
Instructions:
- Start by trimming any excess fat from the duck breasts, leaving a thin layer intact.
- In a bowl, combine the kosher salt, granulated sugar, crushed black peppercorns, crushed juniper berries, and fresh thyme leaves.
- Spread a layer of the curing mixture on the bottom of a shallow dish.
- Place the duck breasts on top of the curing mixture, skin side down.
- Generously cover the duck breasts with the remaining curing mixture, ensuring they are completely coated.
- Cover the dish with plastic wrap and refrigerate for 24 hours.
- After 24 hours, remove the duck breasts from the curing mixture and rinse them thoroughly under cold water.
- Pat the duck breasts dry with paper towels.
- Wrap each duck breast tightly in cheesecloth, securing it with butcher’s twine.
- Hang the wrapped duck breasts in a cool, well-ventilated area, such as a cellar or a cool basement.
- Allow the duck breasts to air dry for 2-3 weeks, or until they have lost about 30% of their original weight.
- Once the duck breasts have dried, remove them from the cheesecloth and discard any mold that may have formed on the surface.
- Slice the moulard duck breast prosciutto thinly and serve with good, strong country-style mustard, dried fruits, and black bread.
Now that you have successfully cured and air-dried your moulard duck breast prosciutto, it’s time to enjoy the fruits of your labor. The rich, savory flavors of the prosciutto pair perfectly with the tangy kick of a good, strong country-style mustard. The dried fruits add a touch of sweetness, while the black bread provides a hearty and rustic base for the delicate slices of prosciutto.
To serve, carefully slice the moulard duck breast prosciutto as thinly as possible. The thin slices will showcase the marbled texture and intense flavor of the cured meat. Arrange the slices on a platter, allowing them to overlap slightly for an elegant presentation.
Place a small bowl of good quality country-style mustard nearby, allowing guests to add as much or as little as they desire. The mustard’s sharpness will cut through the richness of the prosciutto, enhancing the overall flavor profile.
To complement the prosciutto, serve a selection of dried fruits such as figs, apricots, and cherries. These sweet and chewy bites will provide a contrast to the salty and savory prosciutto, creating a well-rounded taste experience.
Finally, offer slices of dense and crusty black bread alongside the prosciutto. The bread’s robust flavor and chewy texture will provide a satisfying base for the delicate slices of prosciutto. Guests can build their own open-faced sandwiches, layering the prosciutto, mustard, and dried fruits onto the bread for a delightful combination of flavors and textures.
Enjoy this homemade moulard duck breast prosciutto as a centerpiece of a charcuterie board or as a special treat on its own. The time and effort invested in the curing and drying process will be rewarded with a truly exceptional culinary experience.
Moulard duck breast prosciutto is a versatile ingredient that can be enjoyed in various ways. Here are a few ideas to savor the intense flavors of this delicacy:
1. Charcuterie Board: Arrange thin slices of Moulard duck breast prosciutto on a beautifully crafted charcuterie board. Pair it with an assortment of artisanal cheeses, cured meats, olives, and crusty bread. The rich, melt-in-your-mouth texture of the prosciutto will complement the other flavors on the board, creating a perfect harmony of tastes.
2. Gourmet Sandwich: Elevate your sandwich game by adding Moulard duck breast prosciutto. Layer it on a freshly baked baguette along with arugula, sliced tomatoes, and a drizzle of balsamic glaze. The prosciutto’s robust flavor will add a luxurious touch to your sandwich, making it a truly gourmet experience.
3. Pasta Carbonara: Give the classic pasta carbonara a twist by substituting the traditional pancetta with Moulard duck breast prosciutto. The prosciutto’s smoky and savory taste will infuse the creamy sauce, creating a decadent pasta dish that will leave your taste buds craving for more.
4. Salad Topper: Sprinkle crispy Moulard duck breast prosciutto crumbles on top of your favorite salad for an added crunch and burst of flavor. The prosciutto’s saltiness will complement the freshness of the greens, creating a delightful contrast that will elevate your salad to a whole new level.
5. Pizza Topping: Take your homemade pizza to the next level by adding thin slices of Moulard duck breast prosciutto. Pair it with caramelized onions, goat cheese, and a drizzle of honey for a sweet and savory combination that will tantalize your taste buds.
6. Gourmet Omelette: Add a touch of luxury to your breakfast by incorporating Moulard duck breast prosciutto into your omelette. Combine it with sautéed mushrooms, spinach, and gruyere cheese for a savory and indulgent breakfast that will make your mornings feel extra special.
7. Crostini: Toast slices of baguette and top them with a smear of creamy goat cheese, a slice of Moulard duck breast prosciutto, and a drizzle of honey. The combination of flavors and textures will create a delightful bite-sized appetizer that will impress your guests at any gathering.
With its intense flavors and luxurious texture, Moulard duck breast prosciutto is a culinary gem that can elevate any dish to new heights. Whether you’re hosting a dinner party or simply indulging in a gourmet meal at home, this delicacy is sure to leave a lasting impression on your taste buds.
1. Charcuterie Board
Create a beautiful charcuterie board by arranging thinly sliced moulard duck breast prosciutto alongside other cured meats, cheeses, olives, and pickled vegetables. Serve with crusty bread or crackers for a delightful appetizer or a centerpiece for a gathering.
A well-crafted charcuterie board is not only a feast for the taste buds but also a feast for the eyes. The art of arranging different ingredients on a wooden or marble board has become a popular trend in recent years. It is a versatile and customizable option that allows you to showcase a variety of flavors and textures.
When assembling a charcuterie board, it is important to consider the balance of flavors and colors. Start by selecting a variety of cured meats such as salami, prosciutto, and chorizo. These meats should be thinly sliced and arranged in an aesthetically pleasing manner. The moulard duck breast prosciutto, with its delicate flavor and tender texture, adds a touch of sophistication to the board.
Next, choose an assortment of cheeses that complement the cured meats. Opt for a mix of hard and soft cheeses, such as aged cheddar, creamy brie, and tangy blue cheese. Arrange the cheeses in different shapes and sizes to add visual interest to the board.
To add a burst of color and acidity, include a selection of olives and pickled vegetables. Green and black olives, marinated artichokes, and pickled peppers can provide a refreshing contrast to the rich flavors of the meats and cheeses. These briny elements also serve as palate cleansers, enhancing the overall dining experience.
No charcuterie board is complete without accompaniments. Offer a variety of bread and crackers, ranging from crusty baguettes to crisp water crackers. These serve as vehicles for the meats and cheeses and provide a satisfying crunch.
When arranging the ingredients, consider the visual composition of the board. Start by placing the cured meats in a fan-like pattern, creating a focal point. Then, intersperse the cheeses, olives, and pickled vegetables around the meats, ensuring a harmonious distribution of colors and textures. Add sprigs of fresh herbs, such as rosemary or thyme, for a touch of greenery.
Finally, encourage your guests to experiment with different combinations of flavors. Encourage them to pair the salty prosciutto with the creamy brie or to top a slice of baguette with a tangy olive tapenade. The beauty of a charcuterie board lies in its versatility and ability to cater to individual preferences.
In conclusion, a well-executed charcuterie board is a work of art that tantalizes both the taste buds and the eyes. By carefully selecting and arranging a variety of cured meats, cheeses, olives, and pickled vegetables, you can create a visually stunning centerpiece for any gathering. So, the next time you are hosting a party or simply want to indulge in a delightful appetizer, consider assembling a charcuterie board that will leave your guests impressed and satisfied.
When it comes to sandwiches and wraps, there are endless possibilities for creating delicious and satisfying meals. One way to elevate these simple dishes is by adding slices of moulard duck breast prosciutto. This luxurious ingredient brings a unique and rich flavor that pairs perfectly with a variety of other ingredients.
Imagine biting into a sandwich filled with layers of tender moulard duck breast prosciutto. The meat is thinly sliced, allowing its delicate texture to meld with the other components of the sandwich. As you take a bite, you’ll be greeted with the distinct flavor of the duck, which is both savory and slightly sweet.
To balance out the richness of the prosciutto, fresh greens can be added to the sandwich. Crisp lettuce leaves, peppery arugula, or even baby spinach can provide a refreshing and vibrant contrast to the meat. These greens not only add a pop of color but also bring a light and crisp texture to the overall sandwich.
In addition to the greens, creamy cheeses can be incorporated into the sandwich to further enhance its flavor profile. A spread of tangy goat cheese or a slice of creamy brie can add a luxurious and indulgent element to the sandwich. The creamy texture and subtle tang of these cheeses complement the moulard duck breast prosciutto beautifully.
To tie all the flavors together, tangy spreads can be added to the sandwich. Options like Dijon mustard, fig jam, or cranberry sauce can provide a delightful contrast to the richness of the prosciutto. These spreads add a touch of sweetness and acidity, balancing out the savory flavors and enhancing the overall taste experience.
Whether you prefer a classic sandwich or a wrap, the addition of moulard duck breast prosciutto can take your meal to the next level. The combination of its rich flavor, fresh greens, creamy cheeses, and tangy spreads creates a harmonious and satisfying bite. So, the next time you’re looking to enjoy a sandwich or wrap, consider adding this luxurious ingredient for a truly elevated experience.
Not only does moulard duck breast prosciutto add a delightful saltiness and depth of flavor to salads, but it also brings a touch of elegance and sophistication to your plate. The rich, velvety texture of the prosciutto complements the crisp freshness of the greens, creating a harmonious balance of flavors and textures.
Imagine a vibrant spring salad, bursting with colorful vegetables like cherry tomatoes, cucumbers, and radishes. Tossed with a light vinaigrette and topped with thinly sliced moulard duck breast prosciutto, this salad becomes a true culinary masterpiece. The prosciutto adds a savory umami note that takes the salad to a whole new level, making each bite a symphony of tastes.
If you prefer a heartier salad, consider incorporating moulard duck breast prosciutto into a grain-based salad. Picture a bed of nutty quinoa or chewy farro, mixed with roasted vegetables, fresh herbs, and a tangy dressing. The prosciutto, when crisped up in a pan, adds a delightful crunch and a burst of flavor, transforming a simple grain salad into a satisfying and indulgent meal.
Not only does moulard duck breast prosciutto elevate the taste of salads, but it also adds a touch of sophistication to your dining experience. Its delicate marbling and deep red color make it a visually appealing addition to any salad. Whether you’re hosting a dinner party or simply treating yourself to a gourmet meal, adding moulard duck breast prosciutto to your salads is sure to impress.
Furthermore, moulard duck breast prosciutto is a versatile ingredient that can be paired with a wide variety of flavors and ingredients. It pairs beautifully with fruits like figs, pears, and citrus, adding a savory contrast to their natural sweetness. It also complements creamy cheeses, such as goat cheese or blue cheese, creating a delightful balance of creamy, salty, and tangy flavors.
So next time you’re looking to elevate your salads, consider adding moulard duck breast prosciutto. Its saltiness, depth of flavor, and versatility make it the perfect topping to transform a simple salad into a gourmet masterpiece.
4. Pasta and Risotto
Tossing cooked pasta or risotto with thinly sliced moulard duck breast prosciutto is a simple yet elegant way to elevate these classic dishes. The rich and savory flavors of the prosciutto add a delicious umami element to the meal, creating a truly decadent and flavorful experience.
When it comes to pasta, the possibilities are endless. Whether you prefer spaghetti, fettuccine, or penne, the addition of moulard duck breast prosciutto takes the dish to a whole new level. As the pasta cooks to al dente perfection, the prosciutto is gently sautéed to release its natural oils and intensify its flavor. Thinly sliced and delicately marbled, the prosciutto becomes irresistibly crispy, providing a delightful contrast to the tender pasta.
The combination of pasta and prosciutto is a match made in culinary heaven. As you twirl your fork around the strands of pasta, the prosciutto effortlessly weaves its way into every bite, infusing each mouthful with its distinct richness. The saltiness of the prosciutto perfectly balances the natural sweetness of the pasta, creating a harmonious symphony of flavors that dance on your taste buds.
Similarly, risotto becomes a true masterpiece when enhanced with moulard duck breast prosciutto. The creamy and velvety texture of the risotto provides the perfect canvas for the prosciutto to shine. As the risotto slowly simmers, the prosciutto is finely chopped and added to the mix, imparting its unique depth of flavor to every spoonful.
The combination of the creamy risotto and the crispy prosciutto creates a delightful contrast in both texture and taste. Each bite is a revelation, as the creamy rice melts in your mouth, while the prosciutto adds a satisfying crunch. The flavors meld together beautifully, with the saltiness of the prosciutto enhancing the earthy notes of the risotto, resulting in a truly memorable dining experience.
Whether you choose to indulge in a plate of pasta or savor a bowl of risotto, the addition of moulard duck breast prosciutto is sure to take your meal to new heights. Its rich and savory flavors elevate these classic dishes, turning them into culinary masterpieces that will leave you craving for more.
