Duck prosciutto recipes

An easy Duck Prosciutto recipe. Instead, use Moulard duck breasts. Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves or fig chutney.

Two words for you…Homemade Duck Prosciutto. Okay maybe that was three, but you get the point. If you’re looking to create your own charcuterie, this is the perfect entry level dish. You don’t need any fancy drying chambers or any curing salt. This recipe only requires two ingredients, duck bre

This easy duck prosciutto calls for only three ingredients and a week's worth of patience. It's worth it, though! Impress your family and friends by including thin slices of this simple nitrate-free home-cured meat on charcuterie boards, cheese plates, or on top of an arugula salad with lemon and parm. Delicious!

Craft your own prosciutto using this recipe excerpted from Cured Meat, Smoked Fish, & Pickled Eggs © by Karen Solomon, photography © by Aubrie Pick, used with permission from Storey Publishing.

This delicious braised duck recipe is one my mother regularly cooked when I was growing up. I’ve added shards of crispy pan-fried prosciutto to serve but this is optional.

This Homemade Dry Cured Duck Prosciutto is an interesting spin on traditional prosciutto that can be easily made at home with only a few simple ingredients. No special equipment required!

Duck Prosciutto. It's been on my list of things to make for quite some time. Finally got around to it. I followed Michael Ruhlman's instructions, which

Recipe courtesy of Chef Roberto Leoci Photography by Chia Chong Styled by Libbie Summers, Katherine Sandoz and Brooke Atwood Shot on location at Meddin Studios Traditionally, prosciutto is a salt cured and dry aged Italian ham with a delicate buttery...

How to make duck bacon at home. Duck bacon is cured duck breast that is then smoked and sliced. You can eat it cooked or uncooked.

Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta.