Duck Prosciutto
Prep Time: Multi-days
Ready In: TBD
Your new go-to appetizer with homemade King Cole Duck prosciutto paired with peaches and parmesan crostini.
Ingredients:
Duck Prosciutto
- 1 KingColeDucks duck breast
- 2 cups of kosher salt
- 1/3 cup fresh thyme, chopped
- About 20 cracks of fresh black pepper
Peaches & Parmesan Crostini
- 6 slices of sourdough or bread of choice
- 1 cup parmesan, grated
- 1/4 cup King Cole Duck fat
- 2 tbsp fresh thyme leaves
- 1 ball of fresh burrata
- 2 tbsp spicy honey
Garnish
- Fresh herbs
- black pepper
- Maldon salt
Directions:
- Clean up your duck breast by removing some excess fat and remove the silver skin on the flesh.
- Mix salt, thyme and black pepper and split into two.
- Place your duck breast on half the salt mixture and then cover it with the remaining salt. Make sure the duck breast is completely covered and place in the fridge for 24 hours.
- After 24 hours, rinse the duck breast and pat dry.
- Wrap it in some cheesecloth, and tie it with butcher string. Hang it in a spot in your fridge for 2-3 weeks.
- Once the prosciutto is ready (you will feel it, most of the water content will have come out) it’s time to make the crostini!
- Place grated Parmesan on a sheet tray and mix with fresh thyme.
- Put bread slices right on top, drizzle the bread with some melted duck fat and season with salt. Bake at 350F until it’s nice and crispy!
- Slice some thin slices of your gorgeous duck prosciutto, and layer the crostini with some burrata and fresh peaches.
- Drizzle over some hot honey, garnish with salt, black pepper and fresh herbs and enjoy!
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