Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Duck “Prosciutto” with Balsamic Glaze and Fig Jam

Name: Duck “Prosciutto” with Balsamic Glaze and Fig Jam
Cuisine: American
Ingredients: ½ fl oz (15 mL) Balsamic Glaze or commercial, in squeeze bottle; 3 oz (90 g) Crusty Italian bread; ¼ fl oz (8 mL) Balsamic Vinaigrette; 1½ oz (45 g) Duck “Prosciutto”, sliced thin; 1½ fl oz (45 mL) Fig Jam, in squeeze bottle; ½ fl oz (15 mL) Balsamic Glaze or commercial, in squeeze bottle; 1 oz (30 g) Mild-flavored micro greens

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 oz (30 g) Mild-flavored micro greens
¼ fl oz (8

Americas
Europe
United States
Starter

Method

Procedure

Plating

Toss the micro greens with the vinaigrette.
Mound the micro greens on the back center of a cool 10-in. (25-cm) plate.
Ruffle the “prosciutto” on the plate in an arc around the micro greens.
Squeeze flourishes of fig jam on the plate around the greens and “prosciutto,” as illus