Duck Prosciutto

I cut down the duck breasts that were curing in the basement today. (See the first half of this story here.)

They’d been hanging in the basement for ten days after curing them in salt.

In that time they had dried to a dark and leathery consistency. Apprehension was high as I sliced off a few thin pieces.

The slices looked good… I took a cautious sniff… Smelled good too. Nothing to do now except to try eating some…

It was incredibly delicious! Rich and salty, it also has a bit of smoky taste even though it’s not smoked. Sliced thin like that it’s melt in your mouth tender. It’s so rich and concentrated a few of those little slices is plenty at one time.

Owen (the Wonder Dog) was also skeptical.

But after a bite he was won over too!