Goose Breast Prosciutto
Goose Breast Prosciutto Quest! Goose Season on the Chesapeake Flyway is a high holiday… a religion… a solstice, and it’s passionate followers rejoice at it’s arrival! We make our pilgrimage from near and far, arriving at Zero:Dark Thirty as excited on day 1 as we are on the last. On the last… our freezers are stocked with beautiful fowl to create all manner of deliciousness for the next 10 months, till the season returns.
One of my new favorite preparations is Goose Breast Prosciutto: Salt Box Method. I brought my first batch to the goose & duck blinds this season, and it was enjoyed by all, so I thought I would share what I recently learned with you.
Thank you so much Jules Carney for your patience & your tutelage!
Goose Breast Prosciutto: Salt Box Method
- In a non-corrosive container (ceramic, glass, or stainless) large enough to hold your goose breasts without touching, cover the bottom with Kosher Salt. Rest the goose breasts ( that have been rinsed and patted dry), skin on or off, onto the kosher salt bed.
- Cover the breasts completely in kosher salt, cover, and let rest in the fridge 24 hours.
- Remove. Rinse well in cold water.
- Let them sit five minutes in red wine, and pat dry.
- Dust them on both sides in black pepper, and then wrap in cheesecloth. Tie them closed.
- Hang in a 50-55 degree refrigerator in which you have placed a non-corrosive pan of salt & water for humidity. Humidity should be about 70 % , but don’t worry if you cannot measure.
- In 4-6 weeks the Goose Breasts should feel Firm but not Solid. (check them weekly if possible)
Slice very thinly, and enjoy!