Duck Prosciutto Carpaccio

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Preparation info

  • Makes

    6

    first-course or hors d’oeuvre servings
    • Difficulty

      Easy

Appears in

The Duck Cookbook

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

Method