Vintage Kitchen Vixen

meat

Easy Duck Prosciutto (a nitrate-free recipe)

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This easy duck prosciutto recipe will leave you wondering why you haven’t made this before now. Plus, there’s something so satisfying about slicing up charcuterie  you cured yourself!

duck prosciutto slices

THE PERFECT CURING PROJECT FOR BEGINNERS

Before making this easy duck prosciutto recipe for the first time, I thought curing meat was a complicated process best left to the pros.

Michael Ruhlman and Brian Polcyn, the authors of Charcuterie: The Craft of Salting, Smoking and Curing, showed me I was wrong.

Their recipe, which is the one I’ll be sharing with you today, calls for three simple ingredients: kosher salt, a duck breast, and white pepper.

Other than that, you’ll need a non-reactive container (like glass), cheesecloth and kitchen string.

Oh, and a bit of time and a cool spot for curing.

You might not want to hear this, but you’ll need a minimum of eight days from start to finish.

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Homemade Cast Iron Meatballs (how to make them Italian-style)

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Making homemade meatballs is a simple thing to do and so much more flavorful than buying frozen ones! Dust off your cast iron skillet and learn how to make your own italian meatballs from scratch.

cast iron skillet full of homemade meatballs

MAKING CAST IRON SKILLET MEATBALLS

First off, you don’t need a cast-iron skillet to make these homemade meatballs.

If you’re finishing off the meatballs in the oven, however, I do recommend using an oven-safe pan.

The reason I recommend cast iron? Because I’m a hardcore fan and think cast-iron cookware is the bee’s knees.

It’s easy to work with cast iron, it lasts forever, and it’s toxin-free.

RELATED: How to Cook with Cast Iron

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