Yes, I write that title with an exclamation point because – yay! Prosciutto!
But wait a moment, you say. Isn’t prosciutto made from ham? From pig?
Well, yes, traditionally it is. But at the time we decided to make this, we didn’t (and still don't) have access to a fresh ham that we can salt and cure, so we went this route.
And making duck prosciutto is SO easy, why not give it a try, we encouraged ourselves.
Needing very little encouragement to try new food projects, we embarked on our newest adventure…
Yeah, we’re all about fusion here.
Let me back up a bit.
For New Year’s Eve, Bill made Peking Duck. We haven’t done this in YEARS – not since before we bought this house, and we’ve been here about nine and a half years. So that’s a long time.
We’ve been wanting to do Peking Duck lately, and this was the perfect opportunity. We had friends coming that night, so why not trot out something special, right?
I made something like this sevaral years ago for either Valentine's day or for Bill's birthday (also this month) - it was part of a larger menu that included Napoleons of goat cheese and asparagus...um...slices of baguette with oil and garlic and brie...wines...and I don't even remember what I made for dessert. Best (I use… Continue reading Valentine’s Day Ideas: Duck Breast with Reduction of Port, Shallots, and Figs