This was the appetizer that became a partial component of the dish in the previous post. The duck prosciutto is right out of Charcuterie, the fantastic book by Michael Ruhlman and Brian Polcyn. Aside from following his blog, it is absolutuely amazing to me how many great cookbooks Michael Ruhlman has been a part of.
In no particular order – and I’m leaving some out – he has been a part of: A Return to Cooking (a true sleeper as far great cookbooks & one of my personal favorites), Alinea, The French Laundry, Bouchon, Under Pressure, The Making of a Chef, the above mentioned Charcuterie, and more. For the complete list, click here.
I’ll have a chance to meet him next month as he is a featured guest at the Food & Wine/Veggie U event taking place at the Chef’s Garden in Ohio that I’ll be participating in.
The duck prosciutto was simple enough and had a great texture and flavor. Magret duck breast was cured for 24 hours, wrapped in cheesecloth (I added some herbs and peppercorns at this stage), and left to hang for a week in our restaurant’s temperature controlled wine room. Once removed, I trimmed some of the fat off of the breast and removed the dried outer meat. To pair it, we used some micro arugula tossed in a lemon vinaigrette, finely diced pepino melon, and then grated a cured Iberico cheese over the top using a micro plane.