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.
Because the initial start of Charcutepalooza accepted membership through January, it allowed the entire year for the duck breast prosciutto challenge. I finally finished it in November and will definitely make it again! Yummy and delicious!
For the January Charcutepalooza Challenge, we made home-cured duck prosciutto. We paired it with homemade crackers, my montmorency cherry jam, sliced blood oranges, and olive-oil marinated chevre. Delicious!