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Old 03-28-2006, 02:09 AM   #1
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Duck Prosciutto

Among other things. Sort of an amuse/antipasto if you will.

Homemade Duck Breast Proscuitto, Caponata Timbale, Crispy Lardon "Cracklins", Spiced Walnuts, and Jaffa Oranges

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Old 03-28-2006, 09:57 AM   #2
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Duck is my favorite. I'll have one.
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Old 03-28-2006, 11:32 AM   #3
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How did you do the duck? With a brine or cure as with ham?
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Old 03-28-2006, 03:15 PM   #4
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Quote:
Originally Posted by Ham Hock
How did you do the duck? With a brine or cure as with ham?
Cured in the refer.
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Old 03-28-2006, 03:22 PM   #5
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Ive just recently got into the sausage and curing gig with meats. Got a real stuffer coming today and cannot wait!

Proscuitto is some seriously debated stuff. Authenticity seems to be the real pill in all of it.

I'm thinking about ordering me a ham from THAT region of Italy just so I know once and for all what it is means to taste authentic.
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Old 04-30-2006, 06:46 PM   #6
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How long did you hold it in ... under a heat?
Must be fabulous delight! I am not sure if there is any local shop selling ducks over here. Maybe on a farm around local producers would do, some sell organic honey, must search around and try. If goes well will drop a line about. Thanks. Poultry is my No.1
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