Homemade Duck Prosciutto (Air Dry-Cured Duck Breast): Perfect Way of Game Meat Preserving

duck prosciutto homemade recipe dry cured duck breast

Homemade Duck Prosciutto Recipe

Prosciutto is known world wide as Italian dry-cured ham. Etymology of prosciutto derived from Latin word pro or before and  exsuctus or drained out the moistures. Prosciutto  usually served uncooked or raw with greens leaves  salad and vinegar or lemon juice dressing. Beside that, prosciutto can be served as sandwich filling, rolled in the veggies and roasted and many more. Italian ham prosciutto in Indonesian is kinda damn pricey, it cost me about 10 USD for only 100 grams, fivefold than regular ham.

duck breast prosciutto recipe homemade prosciutto

Recipe Duck Breast Prosciutto

Duck prostiutto is popular among the hunters because it can be made of lean cut of dark meat poultry like duck, goose or even pigeon instead of regular pig or wild boar ham. But actually the prosciutto mostly made of gamey bird breast. Properly dry cured method of prosciutto can save the good amount of hunting harvest. Than tey can enjoyed  for a long day since it can last for months or even years. Some would love to inocculate a good white mould in the exposed meat to make it last longer. To mantain the red meat color and prevent spoiling and poisoning from botulist, prosciutto cured with nitrites like salt peter (sendawa) or potassium nitrid. The nitride oxide  binded and reacted with the remaining myoglobin in the flesh and make a red pigmentation. This process get even better when the water is drained out from the flesh.

homemade prosciutto duck breast recipe

Duck Presciutto: look at that georgeos ruby red cured meat!

To make duck breast prosciutto, you must have the duck breast first. Make sure you deboned the duck breast properly and cleaned it from any silver skin or it won’t be well cured. The duck breast then cleaned, salted and cured with good seasoning for about 2-3 days, depend on your duck breast size. During this time the duck breast is gently pressed to drain all the blood that remains  in the meat.  After the curing process, the duck breast is carefully washed in running water,  patted dry and hung in a dark, good-ventilated environment. The  humidity and temperature of the inviroment is the key success of making a good quality of duck prosciutto. The best enviroment for making cured meat is cold climate with low humidity. The duck prosciutto  is then left until dry and loosen  30 percent of it’s weight. When you lived in a tropical country with high temperature and humidity, don’t worry about it, as long as you can set your refrigerator in “dry mode” you can made your own dry cured meat or prosciutto.

Duck prosciutto recipe homemade prosciutto hoe to cured duck breast


Homemade duck prosciutto recipe:

  • 1 duck breast (you can use goose or pigeon too)
  • 1/2 tbsp seasalt
  • 1/2 tbsp freshly grounded black peppercorn
  • a pinch of rosemarry
  • 1/4 tsp juniper berry, coarsly grounder
  • a pinch of mix italian herbs
  • a pinch of salt peter/ pottasium nitride (you can either use pink salt)

Instruction :

How to make homemade duck prosciutto:

  • Clean and pat dry the fresh deboned duck breast
fresh duck breast cured duck prosciutto

Fresh duck breast: ready to cure

  • Mix all ingredient and rub it evenly, put it in a tupperware container
  • Let it cured for about 2-3 days, flip twice a day and discard any liquid that dripped off.
goose breast marinade recipe

Curing the duck breast: look at the liquid that dipped off from the flesh!

  • Gently press the cured duck breast  and discard the liquid before you flip it over
  • When the curing process is done, your duck breast should be slightly flatened and firm to touch
cured duck breast prosciutto duck recipe step

Cured duck breast, ready to hung dry

  • Washed it gently in running cold water to dissolved the remaining curing salt
  • Pat it dry with clean paper towel
  • Rolled with a gently  press to remove any air in the duck breast, tide it thightly with butcher  twines*optional
hang  homemade prosciutto step by step

Roll the duck breast just like you’ve made pancetta!

  • Rub it with a little of seasalt*optional
  • Wrap it with clean cheesecloth
  • Measure and note the weight of your cured duck breast
  • Hang it in your refrigerator (make sure you set it in dry mode)
refrigerator prosciutto fridge homemade cured prosciutto

Presciutto: hang to dry cured

  • Let it dry- cured for about 2 weeks up to 2 months
  • Make sure you watch the weight loss
  • Your duck presciutto is ready when it losen 30 percents of it’s weight.
  • You can either serve it raw on salad or cook it in your pasta, your choise…..

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Zhangcha Tea Smoked Duck (Goose) Recipe with Homemade Plum Sauce ala Dentist Chef


Homemade Tea Smoked Duck Recipe. Eversince i’ve made my homemade Smoked beef, i was tempting to try smoking any kind of food. I ever heard about tea smoked salmon before but none for duck or a goose. Zhangcha duck, tea-smoked duck, or simply smoked duck, (literally: 樟茶鸭 zhāngchá yā, camphor-tea duck), is a quintessential dish of Szechuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Due to its complicated preparation, zhangcha duck is eaten more often in banquets or festive events than as a daily household item.

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tea smoked duck recipe szangcha sancha duck

Making tea smoked duck or tea smoked goose is quite simple. The duck or goose is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp. The duck is consumed wrapped in clam-shaped buns called gebao.

resep daging bebek angsa asap ala restoran chinese food olahan bebek angsa enak resepTea Smoked Duck Recipe:


  • 1 duck/ goose breast (about 500 gr), deboned
  • heavy duty alumunium foil( the thick ones)

goose breast marinade recipe

Homemade Smoked Goose/ Duck Curing Recipe:

  • 1/4 tsp *sendawa/ salt peter/ curing salt
  • 1/2 tbsp salt
  • 1 tsp brown sugar
  • 1/4 tsp szechuan peppercorn
  • 1/4 tsp chinese five spice/ ngo hiang
  • 1/2 tsp honey
  • 1 tbsp Shaoxing rice wing/angciu
  • 1/2 tsp freshly ground black peppercorn
  • 1 star anise
  • process into a fine paste

How to Tea Smoking Duck Mixture :

  • 1/3 cup chinese tea leaves
  • 1/3 cup rice
  • 3 tbsp brown sugar
  • 1 cinnamon stick, crushed
  • 12 star anise, crushed

Homemade plum sauce recipe:

  • 1/2 cup plum jam or plum preserves ( you can use 5-6 pitted, processed fresh plums instead)
  • 1 tbsp rice wine vinegar
  • 1 tsp honey
  • 3 strawberries, pureed( the plum jam is too sweet for my licking, so i use some  pureed srawberries to balanced the taste)
  • 1 garlic clove, pureed
  • Pinch of cayenne pepper
  • Pinch of salt


How to make smoked duck recipe:

  • Mix the duck/ goose breast with the curing ingredient, let it rest in fridge overnight
  • Remove the curing ingredient by washing in running water, drained well, the meat should be firmer.
  • Add more freshly ground black peppercorn
  • Put into freezer and let it rest to half frozen
  • For the step by step ilustration of tea smoked duck, you can see the photograph in my Homemade Smoked Beef Recipe
  • Put a layer or two of aluminum foil on the bottom of your sauce pot, large pot or rectangular baking pan.
  • Scatter smoking mixture.
  • Take a wire rack and put it at least 2 inches above the sawdust. If the wire rack does not sit high enough above the sawdust when resting on the edges of the pan or wok, you can raise it by placing wadded up aluminum foil under the legs of the wire rack.
  • Set the stove to the highest setting until the smoke begin to release
  • Put the half frozen curing duck/ goose in the center of the wire rack.
  • Cover the wire rack, meat and pan snuggly with either a lid or more aluminum foil.
  • If you are using a lid, you can line it with aluminum foil as well to make the clean up easier. I use the bottom side of heavy bottom wokpan with some water to make the temperature lower
  • Turn the heat  low . Cook until meat is done.

How to make homemade Plum Sauce :

  • Combine all of the ingredients in a small saucepan and bring to a boil over medium heat.
  • Reduce the heat to simmer, stir well to melt the jam, and simmer 5 minutes.
  • Let cool to room temperature before serving.

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Resep Bebek Betutu Khas Bali ala Dentist Chef

Bebek betutu adalah masakan tradisional khas bali. Masakan ini berbahan dasar bebek yang biasanya tulangnya diremukkan terlebih dahulu  lalu dibaluri dengan bumbu khas yang royal dan dimasukkan kedalam pelepah pinang. Sebelum dibungkus dengan rapat, maka segelas air akan dimasukkan untuk mematangkan daging bebek, dari situlah berasal kata”betutu” atau “direbus”. Setelah dibungkus dengan rapat maka si bebek akan di-slow cooking dengan dikubur diatas abu sekam padi yang membara dan dimasak selama 12 jam sampai bener2 lunak. Oleh krn cra itu tdk memungkinkan untuk dilakukan, makanya aku memasaknya dengan pelepah pisang dan di presto untuk memudahkan pproses memasak. hasilnya tetep enak kok…..
Bahan :
– 1 ekor bebek
Bumbu yang dihaluskan :
– 8 siung bawang putih
– 18 bawang merah
– 2 batang serai
– 6 kemiri
– 4 cm jahe
– 3 daun jeruk purut
– 6 cm kencur
– 8 cm kunyit
– 1 sdt merica
– 1 sdt ketumbar
– 2 sdt terasi bakar
– 1 1/2 sdm garam
– 3 sdm minyak goreng
– 10 cabai rawit
daun pisang untuk membungkus.
CaraMembuat :
  • Bersihkan bebek dgn melumuri garam dan sdikit jeuk lemon, diamkan 10 menit,cuci kembali dengan air, tiriskan.
  • Campur semua bumbu yang dihaluskan dengan minyak goreng di dalam baskom. Aduk hingga merata.
  • Oleskan bumbu di atas di bagian luar daging bebek. Lalu masukkan sisa bumbu semua ke dalam perut bebek.
  • Tutup bagian belakang bebek yang terbuka dengan tusuk sate.
  • Bungkus bebek tersebut dengan daun pisang hingga rapat lalu prest selama 503 menit.
  • Angkat bebek yang sudah dikukus lalu masukkan ke dalam oven yang terlebih dahulu dipanaskan dengan temperatur 350ºF selama 40 menit.
  • Lepaskan daun pisang pembungkus lalu potong2 daging bebek tersebut.

Resep Bebek Peking Goreng Saus Tauco ala Dentist Chef

Resep bebek saus tauco

Daging dada bebek peking yang tebal dan bertekstur firm tapi tidak keras dan bercita rasa sangat gurih digoreng dengan balutan tepung bumbu sampai garing. Sebagai pendamping, aku memilik saus tauco karena saus plum yang biasanya menemani hidangan bebek peking tidak kutemukan di Supemarket langganan. Saus tuco yang agak pedas ternyata sangat cocok menemani tidak hanya bebek goreng tepung, tapi juga ayam, ikan, dan seafood lainnya……

1 potong dada bebek peking tanpa kulit, potong dadu, lumuri sedikit garam dan air lemon, diamkan 10 menit, tiriskan

Adonan Pencelup:
100 ml white wine/angciu/ minuman bersoda
100 gr tepung bumbu
1 butit putih telur
50 gr tepng beras

Bahan Saus Tauco :
100 gr tauco, tiriskan, bila perlu bilas untuk mengurangi tingkat keasinannya
15 buah cabe rawit
5 siung bawang merah, geprek
3 siung bawang putih, geprek
3 cm jahe
2 sdm gula merah
1 buah jeruk lemon, ambil airnya

Cara Membuat Bebek Peking Goreng Tepung :
# Campur semua bahan adonan sampai cukup kental
# Celupkan daging dada bebek didalamnya
# Goreng dalam minyak yang banyak sampai bebek tenggelam dengan pengaturan api besar
# setelah kulit crispy, angkat dan tiriskan

Cara Membuat Saus Tauco :
# panaskan 2 sdm minyak sisa menggoreng
# tumis bawang merah, bawang putih,cabe dan jahe sampai matang dan harum
# dinginkan sebentar
# masukkan semua bahan (kcuali air lemon) dalam blender, blender sampai halus
# masukkan kembali dalam wajan, masak dengan api kecil sampai matang
# jika perlu tambahkan air secukupnya
# setelah matang, matikan api dan masukkan air lemon
# sajikan dengan bebek peking goreng tepung

Resep Bebek Peking Cah Tausi ala Dentist Chef


Daging bebek peking digoreng garing berpadu dengan balutan bumbu tausi yang gurih dan beraroma khas, belum lagi sensasi crunchy labu siam dan bunga bawang. Sungguh sajian yang terasa lezat…..


250 gr danging bebek peking, potong memanjang,
1 butir telur
100 gr tepung bumbu original+ 50 ml angciu
1/2 buah labu siam. potong memanjang
1 sdt tausi , haluskan
1 buah bawang bombay, iris tipis
3 siung bawang putih, cincang
10 batang bunga bawang, potong memanjang
3 buah cabe rawit hijau, belah dua
1 sdm saus tiram
1 sdm kecap manis
Cara membuat :
Bebek Goreng Tepung:
# campuran tepung, telur dan angciu, aduk sampai rata, celupkan potongan bebek peking satu persatu
# goreng dengan minyak yang banyak sampai matang dan kecoklatan
Saus Tausi:
# panaskan minyak biji anggur, masukkan bawang putih tumis sampai kecoklatan
# masukkan bawang bombay, labu siam,  cabe rawit dan tumis sampai layu
# masukkan tausi, minyak wijen kecap manis dan air secukupnya, didihkan dan tunggu sampai saus agak mengental
#  Masukkan bebek peking goreng, matikan api dan masukkan  bunga bawang, aduk rata dan sajikan segers

Resep Bihun Bebek Goreng ala Dentist Chef

Resep Bihun Bebek Goreng ala Dentist Chef

Bihun bebek adalah salah satu menu khas peranakan. Bihunnya diberi bumbu dan taburan potongan daging bebek, kucai dan daun bawang serta bubuk bawang putih goreng. Tapi berhubung permintaan dari keluarga yang kurang begitu suka dengan bihun berkuah, aku memasaknya kering.

250 gr bihun jagung, rebus sesuai petunjuk kemasan, tiriskan
300 gr dada bebek peking, pisahkan daging dan kulit+ lemaknya,
Iris tipis dagingnya, sisihkan
Cincang kulit dan lemaknya untuk ditumis
2 sdm bawang putih cincang
1/2 buah bawang bombay
3 cabe hijau besar, iris serong tipis
2 sdm saus tiram
2 sdm saus hoisin Lee Kum Kee
1 sdm kecap asin
1/2 sdt kaldu bubuk
1 sdm bawang putih goreng untuk taburan, haluskan
Kucai secukupnya, potong2
Daun bawang, iris tipis
1 sdt minyak wijen
1 sdm minyak biji anggur

Cara membuat:
# panaskan minyak biji anggur, tumis kulit dan lemak bebek sampai lemaknya lumer
# masukkan bawang putih, bawang bombay dan cabe hijau, tumis sampai kecoklatan
#masukkan daging bebek, aduk smpai berubah warna, masukkan saus tiram, kecap, saus hoisin, kaldu bubuk dan tambahkan air secukupnya, tutup wajan
# kecilkan api, masukkan bihun dan aduk cepat, terakhir masukkan minyak wijen, aduk lagi
# sajikan dengan taburan kucai, daun bawang dan bawang putih goreng