自製醃肉及煙燻篇- 風乾鴨胸火腿 (HOMEMADE CURING AND SMOKING – Duck Breast Proscuitto)

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在香港,小編估計比較少人聽過或食過,因為很少食店會供應,而超市也沒有這食品,但在外國卻很常見,甚至是街頭小食也有。
I think there are very few people heard or even tried duck breast proscuitto in Hong Kong, also very few restaurant will provide this food, and can’t find it provided in supermarket as well, however, this food is so common in foreign counties and you can find it in food truck too.

 

風乾鴨胸火腿是風乾肉類中最容易及最快可以食用的,醃製需時1-2天,而風乾只需2-3星期就可以了。
Duck breast proscuitto is the most easy and the most shorten time to do compared to other type of proscuitto, it only takes 1-2 days for curing and air-dried around 2-3 weeks.

 

 

做法 :

 

1. 洗淨鴨胸及印乾
Wash it well and dry it using paper towel

 

2. 在枱上鋪好一張保鮮紙,先將鹽及黑胡椒灑在保鮮紙上,放上鴨胸,再在鴨胸上灑滿鹽及黑胡椒至整件鴨胸給鹽及黑胡椒包住
Place a plastic wrap in the table, put some salt and black pepper in the plastic wrap and place the duck breast in, and put more salt and black pepper to cover the whole duck breast

 

3. 小心地用保鮮紙包實所有東西,就可以放入雪櫃醃製
Carefully wrap well the plastic warp all over the duck breast and put into the refrigerator

 

4. 1-2天後把醃好的鴨胸取出,在水清洗後,印乾,就可以進行風乾
Take it out from refrigerator after 1-2 days and wash it under water tape, dry it using paper towel and hang it out for air drying

 

5. 大約2星期就可以切成薄片,用來做送酒佐口小食係一個不錯的配合
After dried for 2 weeks, you can cut it into think slice and good to eat with wine.

 

Tips : 如果讀者怕鴨肉的羶味,可以配藍芝士一起食用,藍芝士不僅帶走鴨羶味,還給你口腔爆發不同的味道。
 If you don't really like the duck taste, you can try to eat with blue cheese, it can give you a complex taste within your mouth.