Chef’s Secrets Revealed: Duck ProsciuttoJuly 2, 2014
Duck 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.
- First, you cover the duck breast in rock salt for 24 hours (I use rock salt mixed with garlic, rosemary and thyme).
- Then you rinse the duck breast to remove the salt and marinate in port for another 24 hours.
- Pat dry and dust with your favourite spice (paprika works well, or pepper corns, star anise etc).
- 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.
- 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