Goose Breast Proscuitto
Posted October 24, 2013 by Marc Gottlieb
Prep Time 10 min Ready Time 10 min Servings: 4 servings


  • 1 whole goose breast
  • 1/4 cup kosher salt
  • 1/2 tablespoon coriander seed ground
  • 1/2 tablespoon white pepper


  1. Thoroughly dry the goose breast.
  2. Dust the breast with spices.
  3. Fill the bottom of a plastic container with salt.
  4. Place the breast on the salt.
  5. Cover the entire breast with salt. Cover and refrigerate for two days.
  6. Remove the breast from the salt. Wash thoroughly and pat dry.
  7. Wrap the breast in cheesecloth and hang for a minimum of seven days in a cool room.
  8. Unwrap the breast. Store in the refrigerator.
To serve, slice thinly across the grain. The meat will become denser and have a more intense flavor the longer you hang the breast.