Duck Prosciutto: The Sequel

Duck Prosciutto 4 500x332 Duck Prosciutto: The Sequel

No silly, I didn’t forget to give you an update.

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Yes, it is long overdue and no, it didn’t take this long for my duck to morph into delicious prosciutto. Shortly after the breast reached its proper firmness (trust me, I am STRUGGLING to keep from cracking any more jokes), we jumped on a plane for a few days in Paris then a glorious ten days in Italy. Upon our return, I had the amazing opportunity to cook alongside Chef Einat for an exclusive NYC Wine & Food Festival Event featuring Mr. Bobby Flay himself.

Geez, life sucks right now. How I manage to get up every morning is beside me. Don’t worry folks, I’m hanging in there!

So how about this gorgeous piece of charcuterie, eh? You can certainly trim off some of the excess fat but I like to keep it on there to keep my lips nice and glossy while I’m eating. Food and lip balm all in one – you can’t beat that!
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You can serve the prosciutto on a crostini or in a salad. I like to toss a bit of mesclun in a honey balsamic vinaigrette, a sprinkling of this yummy local cheese (amusingly called “Dairyere”) from Cato Corner, a few pieces of grilled figs and the pièce de rèsistance — super thin slices of dehydrated ducky goodness.

Ingredients (Honey Balsamic Vinaigrette):

3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1-2 Tbsp honey (depending on your sweetness preference)
salt & pepper to taste
  1. In a mixing bowl, use a whisk to mix together balsamic vinegar and honey. Next, while whisking the mixture vigorously, slowly drizzle in the olive oil. Your dressing should be a thick, almost creamy consistency. Season with salt and pepper.

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