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Chef’s Secrets Revealed: Duck Prosciutto

July 2, 2014

2014-07_duck_prosciutto_SMDuck is a versatile meat that appears on Mezzo Italian Restaurant Melbourne CBD menus in various guises. Here, Mezzo’s Head Chef Mirco Speri explains how to make duck prosciutto – ‘prosciutto’ meaning air-cured breast meat, which is dark in colour and rich in taste.

  1. First, you cover the duck breast in rock salt for 24 hours (I use rock salt mixed with garlic, rosemary and thyme).
  2. Then you rinse the duck breast to remove the salt and marinate in port for another 24 hours.
  3. Pat dry and dust with your favourite spice (paprika works well, or pepper corns, star anise etc).
  4. Wrap the duck breast tightly in muslin cloth then hang in a dry environment (12-14 degrees Celsius) for 3 to 4 weeks, depending on the size of the breast.
  5. When firm, rub off excess spices and it is ready to go.

Mezzo’s home made duck prosciutto is served with blueberry jam and ‘ciabatta toast’ crostini (pictured) – a perfect starter to share with your dining companions.

View Mezzo’s full a la carte menu here

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