Homemade Mozzarella and Duck Breast Prosciutto

http://foodtease.com/2010/04/homemade-mozzarella-and-duck-breast-prosciutto/

When I first read Tom Colicchios Craft cookbook, around six years ago, I remember thinking who on earth would make their own duck ham? Turns out we would! We combined the Craft recipe with a couple more we spotted on the internets and have ended up with a very tasty result. Despite my misgivings at its appearance, the duck prosciutto was an unequivocal success and was especially delicious in the Mango and Duck Prosciutto Pizza we made later in the week. As for the mozzarella, the process is very similar to making ricotta (although quite a bit more complicated). The recipe we used, from Gourmet Magazine, gave us some pretty lame directions so we had to follow our instincts (and some youtube videos) along the way. I know next time we wont run into any of those hijinks and it will keep getting easier and easier and yummier and yummier.

Category:

People & Blogs

Tags:

• cheese
• duck
• ham
• mozzarella
• pizza
• prosciutto
• cooking
• food
• curing

[justsomeguyfromhere]

Love u guys, keep makin vids!!! love all your videos my only complaint is im out of content to watch.

[foodtease]

@justsomeguyfromhere Thanks! For more videos check out our website... we post quite a few videos that do not ever make it onto youtube because they are longer than the 10min max youtube allows.

[yokohamaguy75]

After you unwrapped the duck for the first time, did you rinse the salt off before patting dry and placing it in the cheesecloth? My wife and I are going to start making this on Friday night. Thanks for the videos, you two. Please continue making video recipes, and with greater frequency!

[foodtease]

@yokohamaguy75 Yes, rinse the salt off and pat dry with a papertowel. Enjoy!

[takadi]

I think you guys are the only cool hipsters I've encountered

[FutbolEspanol2010]

wish you guys were my neighbors! i'm an avid cook/former culinary student and theres not a lot of foodies here and it'd be so awesome to live near people like you guys! thanks for sharing the vids.

[backyardsounds]

Ya'll are so awesome. Can my wife and I be your BFFs? I'm hungry. So, so sad. :(

[theodorehastreiter]

can i move in with you guys

[JimiKiwi]

You guys are so lucky

[surfer53]

Food geeks! I love it. You see all these people on reality cooking shows and they all look like they just stepped out a steam room and they never get food on themselves. This is real cooking. No celebrity chef BS.

[lesleyhenriquez]

When wrapping stuff up to dry it out, always use fleur de sel for a the best flavour, or cheaper seasalt as an alternative.

Don't use regular kitchensalt, doesn't taste good anywhere but boiling potatoes. (straight NaCl)

[khoafish]

I like you guys. You don't sound preachy. And are informative!

[Scrap5000]

Very nice, guys! But 4 days and 3.5 weeks is a bit much on both counts...try one day per pound (so probably 1 or 2 days max) and then 7 - 10 days in a 55 - 60 degree with 70% humidity area (a fridge is probably all you have, but it sucks out all the humidity every 12 hours or so. Oh, and only one layer of cheese cloth...

Oh, and it leaks because the salt draws out the moisture...

[miatageekscott]

Looks like the making of a great sandwich