Duck Prosciutto


Now this was fun! A friend had told me that you could hand your cured meat in a wine fridge (Mason if your reading this thank you!). Mason had told me that he was making duck prosciutto and I thought to myself damn i want to try that. So I did a little research and found a blog that gives you a little bit of a guide on what to do. This blog is awesome, link at the bottom of the page. I found the duck to be a little bit too strong for my liking but for me but this is just the stepping stone for my charcuterie skills definitely more to come.



– 1 Duck Breast (I cut mine from a maryland)

– 1 Packet of Cooking Salt

– Rind From One Orange (Optional)

– 3 Star Anise (Optional)

– Muslin Cloth

– Butchers Twine


First if like me you could only find marylands, remove the breast from the bones and cut off the tenderloin. Next cut the breast in half (you don’t have to but because I wasn’t sure if this would work it allowed for a faster drying time). Pour about 3cm/1inch of a small but deep tray with salt. Lay the breast pieces in the salt and add the optional rind and star anise if you wish. Pour the remaining on top to cover the duck breasts. Cover with a tight lid of cling wrap and place in the fridge for 24 hours.


Remove from the fridge, wash the breasts of all the salt and pat completely dry. Wrap in the muslin cloth and tie with the butchers twine (click to see how to tie). Next you want to weigh your pieces of meat because to tell if it is ready it will have lost 30% of its original mass. Now to hang in my Vintec wine fridge I snapped a bamboo skewer in half and used that to thread through the loop in the end of the tied up meat hanging from the shelf.


When it reaches that magical number it is ready to unravel. It is totally fine if you have white mold growing on the prosciutto however if it is black or green it is no longer any good. Slice thinly and enjoy!


Home Cooked Heston Turns 1


First and foremost its Home Cooked Heston’s first birthday! Its been a whole year of blogging and I have been loving every bit of it seeing the amount of people who like and view my blog on a daily basis makes me want to cook bigger and better recipes for you guys to follow and try for your selves. I have branched out to Instagram: @homecookedheston and also on Facebook. Now for the recipe to celebrate……Mini duck tacos with picked topping.



– Duck Breast or Maryland

– 1 Packet of Wonton or Goyza Wrappers

– 4 Tbsp Salt

– 2 Tbsp Chinese Five Spice

– Peel from 1 Orange

– 2 Slices of Orange

– 4 Juniper Berrie

– 1 Bayleaf

– 1 Carrot

– 1 Cucumber

– Vinegar to Coat

– 3 Tbsp of Sugar

– 1 Tbsp of Coriander, Finely Chopped



First set up the Sousvide and set to a temperature of 75ºC. Combine the salt, Chinese five spice and orange peel into a small bowl and mix to combine. place the sliced orange bayleaf and juniper berries into a vacpack bag. In a hot pan sear the duck skin until it turns golden brown then remove from the heat and place on a tray. Next you want to rub the seasoned salt into the skin and place into the vacpack bag and seal. Place the vacpacked duck into the SousVide for a minimum of 8 hours.


In the last half hour of cooking you want to Julienne the carrot and cucumber and place them and the coriander into a small bowl and coat with the vinegar. Place the sugar into the bowl and stir until dissolved, cover in plastic wrap and place in the fridge. Next in a small saucepan fill with about 3cm (1 inch) of your favourite frying oil. Next place one wonton wrapper on a spatula half on and tuck the other half under, folding in half. Dip into the oil for 10 seconds or until golden brown. Transfer to a plate, grab the side you just cooked with tongs and dip into the oil again. Leave on some paper towel to drain and repeat for as many tacos as you desire.


When the duck is ready remove from the vacpack bag and remove all the meat you can from the bones and shred with two forks. Drain the vinegar and discard. To assemble, place some pulled duck into the bottom of the taco shell and place some picked salad on top. To garnish finish with a coriander leaf and enjoy. As I was cooking for three of us I decided to use some soft taco shells too to make it a bit more filling.


The boys over at Mane Liquor recommend a cold crisp Bridge Road Enigma Hopped Pilsner or a Mikkeller American Dream