Recipe from The Al Tiramisu Restaurant Cookbook
I love the elegant personality of this recipe, almost as much as the joy I get from making it right in my home. It’s exciting to watch the process that the duck undergoes as it slowly transforms into an aged duck prosciutto.
Shortly after I conjured up and perfected this dish, I put it on the Al Tiramisu menu. Our regular customers immediately ranked it right up there with taglierini al tartufo bianco (see page 33) as their two favorite dishes. That says a lot, considering the sensational popularity of our truffle dishes.
So unique is my duck prosciutto that I enthusiastically introduce it to broader audiences every chance I get. I often showcase it at local fund-raising events, such as “Sips and Suppers,” in which some of the nation’s finest chefs help support DC Central Kitchen and Martha’s Table, two organizations serving the needy.
People who taste this dish are very pleasantly surprised at the duck’s extraordinary flavor, which, of course, makes me beam with pride. You can get the same reactions by curing your own duck in your home refrigerator.
Note that the duck curing process takes about 17 days, a factor to consider before you plan on serving this appetizer.
To cure the duck prosciutto
Italian Cooking Primer
Since I started making this duck prosciutto I’ve found many delicious ways of incorporating it into recipes. It makes a great substitute for guanciale or bacon in carbonara sauce, for example. It also makes an unexpected alternative to pork prosciutto in panini and on crostini.