Inspired by the local markets and flavoured with star anise and rosemary. I love using star anise with dark meat as it brings out a deep savoury flavour. Serve on crusty French bread with a few cornichons and green salad on the side.
If you would like to try making your own cured meats at home but are feeling a little intimidated, this is a great one for you to get started with. There is no heat involved, and using duck yields safe, easy and beautiful results.
Luscious duck breast prosciutto cured in the convenience of your cool clean cellar or secure outdoor shed. And fast! Juniper berries and peppercorns envliven the rich meat and luscious fat. A most satisfying cold weather project.
Chicken Galantine and Duck Roulade were such great temptations, I made both. Aside from the duck, most of the ingredients were local, including the morels. Although time-consuming, I would do it again for both the flavor and unique presentation.