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-   -   Duck Prosciutto (http://www.discusscooking.com/forums/f15/duck-prosciutto-20756.html)

ironchef 03-28-2006 02:09 AM

Duck Prosciutto
1 Attachment(s)
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

Andy M. 03-28-2006 09:57 AM

Duck is my favorite. I'll have one.

Ham Hock 03-28-2006 11:32 AM

How did you do the duck? With a brine or cure as with ham?

ironchef 03-28-2006 03:15 PM


Originally Posted by Ham Hock
How did you do the duck? With a brine or cure as with ham?

Cured in the refer.

Ham Hock 03-28-2006 03:22 PM

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.

nucleus 04-30-2006 06:46 PM

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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