Duck prosciutto is the perfect gateway charcuterie. It requires no casings, utilizes simple techniques, and finishes in a matter of weeks rather than months. This tool optimizes the salt time based on breast weight to prevent the common pitfall of over-salting.

Master Rule: Because poultry meat is loosely grained and the breasts are relatively thin, salt penetrates exceptionally fast. An equilibrium cure is ideal, but even a salt box method can work if timed to the hour.

Configure Parameters

300 g
30 %

Calculated Targets

Salt Contact Time
7 Days
In Fridge
Est. Hang Time
14 Days
Salt Required
7.5 g
Target Finish Wt.
210 g
Leave the thick layer of fat on the breast. It protects the meat during drying and delivers the rich, silky mouthfeel duck is famous for.

Duck Prosciutto Flavor Pairings

Profile Spices Wrap Notes
Classic Black pepper, Juniper Cheesecloth Woodsy, traditional
Five Spice Star anise, cinnamon, clove Netted Pairs well with plum sauces
Citrus Orange zest, thyme N/A Bright, cuts the heavy fat
Spicy Smoked paprika, cayenne Cheesecloth Spanish style twist

Precision Master Protocol

  1. 1
    Step 1: Trim any straggling bits of meat, but leave the entire fat cap intact.
  2. 2
    Step 2: Apply the calculated cure (or bury in salt if using the salt box method).
  3. 3
    Step 3: Cure in the fridge for the calculated duration. If using the salt box method, wash thoroughly after the short contact time.
  4. 4
    Step 4: Pat entirely dry, coat the flesh side heavily in your chosen spices (e.g., crushed juniper and pepper).
  5. 5
    Step 5: Wrap in cheesecloth and hang at 55 F and 70% RH until target weight is achieved.
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