Our dry-cured Moulard duck breast is rubbed with just salt and sugar—the classic combination--before curing for a flavorful prosciutto that practically melts in your mouth. While the term “prosciutto” technically refers to cured pork, we think that our duck version gives the hog a run for its money.
With a balanced flavor and great texture, duck prosciutto is perfectly at home on a charcuterie board or cheese plate. But our duck prosciutto is also fantastic when thinly sliced and wrapped around sweet, juicy melon or ripe figs. Try it cubed in your favorite pasta dish, tossed in a salad, or on a simple tartine.
ingredients: duck breast, sea salt, pepper, brown sugar, fresh garlic, sodium nitrite
"This Gascon salad epitomizes the French love for everything duck--prosciutto, breast, fat. Here, these ingredients are tossed with a little lettuce and a brisk balsamic vinaigrette. "
"This dish is inspired by the outdoor tavernas near Israel’s foie gras-producing region, where food is often cooked over open coals. Here, cubes of fatty liver are grilled and served with fig jam. "
"Our duck prosciutto is the perfect match for smoked mozzarella and crisp celery root. "
"In this terrine, wood pigeon, porcini and foie gras are bound by a jelly made with seasoned wood pigeon stock and red wine. "
"This hearty salad highlights the best of our cured and smoked meats and was featured in famed photographer, Alan "Battman" Batt's book, Salads."
