If you have seen my Instagram account, you have probably noticed that I take great pleasure in making charcuterie platters and eating them. It is usually the first thing that I serve when we have people over for dinner. Nothing like catching up over a plate of dried, salty and intensely flavourful meat and a glass of wine.
But making charcuterie? I had left that up to my husband who is an avid meat curer. But a few weeks ago in our Theory of Food class at George Brown, we were told that our upcoming assignment was about preservation and fermentation. So here I am showing you the result of my first but not my last foray into charcuterie.
But where to begin? Thankfully, I had witnessed many of my husband’s experiments and knew that many of the cured meat recipes were unrealistic because of TIME! I had only three weeks to complete the assignment, so time was of the essence. Also, being a novice, I wanted to make sure that I did not bite off more than I could chew. Hence, my decision to make duck prosciutto (plus, the fact that I love it).
According to most, duck prosciutto is one of the easiest types of charcuterie to make, and I have to agree. Buy a duck breast, cover it in salt for 24 hours, rinse, pat dry and hang in cheese cloth for about a week. That is it! However, the intimidating part if the fact that you just leave it, FOR A WEEK or more hanging in your basement or fridge. Patience has never been one of my virtues and leaving meat out for that long goes against everything I have been taught about food safety.
Thankfully, a little understanding of what actually happens to meat and bacteria in the presence of salt help put my mind at ease. Bad bacteria thrive in moist, warm environments. So by leaving the meat in the salt and then hanging to dry, you are making the meat an inhospitable place for bacteria therefore making it safe to eat.
Although drying of meats has been a mode of preservation for thousands of years, it seems so foreign to many of us who have access to freezers, fridges and grocery stores. This assignment was like a return to the basics!
So what was the result? Take a look for yourself.
Overall, it was an OK attempt. However, as you can see, the meat had some hardening on the outside which slowed the drying of the breast and therefore didn’t create the bold and intense umami that I was hoping for. Thankfully, I can try to fix this by vaccuum sealing the breast which should redistribute the moisture. Then, I will hang it up again to continue the drying. Will let you know how it turns out.
In any case, I decided to follow the advice of the authors of Charcuterie and simply serve the duck on top of an arugula salad with a lemon dressing. The saltiness of the duck is great with the tangy citrus flavour of the salad. The ‘pepperiness’ of the arugula also intensifies the flavour of the duck that was simply seasoned with salt and white pepper. Also, the textures really work well together. The duck has a mild chewiness that contrasts the crisp arugula. Overall, nice balance and variety in this simple dish.
- 1 cup baby arugula
- A couple of tablespoons of citrus dressing
- 3 to 5 slices duck prosciutto (thinly sliced)
- 3 shavings of Parmesan cheese
- CITRUS DRESSING
- 1 tablespoon lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Make the dressing by combining the lemon, oil, salt and pepper in a mason jar. Shake vigorously and set aside.
- In a bowl, combine the washed arugula and a coupLe of tablespoons of dressing. Mix to coat the leaves. Top with duck and cheese. Serve.
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