Name: Duck Prosciutto Carpaccio
Yield: Makes 6 first-course or hors d’oeuvre servings
Ingredients: One 1-pound mullard breast; 10 black peppercorns, crushed under a saucepan; 1 black or white truffle (optional); 1 tablespoon very finely chopped chives; 1 clove garlic, peeled, chopped fine, and crushed to a paste with the side of a chefs’ knife; 6 tablespoons extra-virgin olive oil; ½ bay leaf, preferably imported, chopped; 1 teaspoon coriander seeds, crushed under a saucepan; 10 juniper berries, crushed under a saucepan; 2 tablespoons coarse salt

Preparation info

Makes
6
first-course or hors d’oeuvre servings

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

I first read about this technique in Michel Guérard’s book La Cuisine Gourmande (1977). The method for making duck prosciutto is essentially the same as the method for making prosciutto from pork, except that pork takes about a year to cure, and duck prosciutto, only two weeks. Make the duck version with the large mullard breasts, not with Pekin duck breasts, which are

Ingredients

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Ingredients

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