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!