Sour beer makes the chutney an ideal partner to the salty and rich duck prosciutto.
Active preparation time: 30 minutes
Total time: 7 days
Serves: 6–8
3 cup kosher salt
2 Tbs fresh cracked black pepper
2 Tbs dried oregano
1 Tbs crushed red pepper
2 large duck breasts (Magret are best)
Combine the first four ingredients. Pack both duck breasts in this salt mixture, cover, and refrigerate for 24 hours.
Remove the duck breasts from the salt and rinse them under cold water. Pat dry and wrap in cheesecloth. Tie with butcher’s twine and hang in a cool, dark place for 6 full days (a refrigerator works well, too).
Remove the duck prosciutto from the cheesecloth, thinly slice it, and serve it with Dried Fig Chutney.
Dried Fig Chutney
1½ cup (12 fl oz/355 ml) sour beer
2 cup dried figs, sliced
½ cup sugar
1 cinnamon stick
3 strips orange zest
Freshly ground black pepper
Combine the first five ingredients in a medium saucepan and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Remove from the heat and allow to cool to room temperature.
Discard the orange zest and cinnamon stick. Season to taste with the black pepper. Refrigerate until ready to serve.
Beer Suggestions: Drie Fonteinen Oude Gueuze (Lembeek, Belgium), Cantillon Classic Gueuze (Brussels, Belgium), Lindemans Oude Gueuze Cuvée René (Vlezenbeek, Belgium)