So I dropped by the supermarket this evening to pick up some Dr.
Pepper for the house sitter who'll be watching the dogs and the house
while we're off on another small test run of the rémoulade tour. I
was minding my own business, not looking for trouble, just meandering
over towards the soft drink aisle. All of a sudden a duck pounced!
Out of nowhere the little blighter plopped itself into my shopping
cart. While I do admit that said cart was perilously close to the
reduced meats chiller, I must protest that the duck's appearance was
due to forces beyond my control. And being marked down for quick
sale, it easily seduced me into buying it. Actually, thoughts duck
confit and duck breast prosciutto did more than enough seducing.

But here's the poser: We leave tomorrow for Louisiana (family visit
and rémoulade research) and my recipes for duck breast prosciutto and
confit both call for a 24 hour cure in the fridge before further
preparation. Looks like the car will have both human and duck
passengers on I-20 and I-49 tomorrow.

Better call Mom to see if she'll let me do the duck confit at her
place tomorrow night. I've got just the cooler for the trip down
there.

Air drying the breast may take a bit more figuring. Maybe we can hang
it out the window on the way home.
--

modom

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On Wed, 26 Dec 2007 19:23:46 -0600, "modom (palindrome guy)"
> wrote:

>my recipes for duck breast prosciutto and
>confit both call for a 24 hour cure in the fridge before further
>preparation.

Duck prosciutto? That's a new one on me.

When you get back, please post both recipes. I love confit, but
haven't seen a recipe that's only 24 hours (now I know how restaurants
do it) and I've never heard of duck prosciutto before this.

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On Wed, 26 Dec 2007 22:05:12 -0800, sf wrote:

>On Wed, 26 Dec 2007 19:23:46 -0600, "modom (palindrome guy)"
> wrote:
>
>>my recipes for duck breast prosciutto and
>>confit both call for a 24 hour cure in the fridge before further
>>preparation.
>
>Duck prosciutto? That's a new one on me.
>
>When you get back, please post both recipes. I love confit, but
>haven't seen a recipe that's only 24 hours (now I know how restaurants
>do it) and I've never heard of duck prosciutto before this.

It's in the book Charcuterie by Michael Ruhlman, and he has talked
about it before here...and in chat..

Christine

> wrote:

>Duck prosciutto? That's a new one on me.

It's a fairly uninteresting form of duck, and the name "duck
prosciutto" doesn't sit right with me -- similar to "eggplant
caviar" and such nonsense.

I was at a restaurant in Atlanta that was really trying to
emulate California standards and they listed a duck pizza which
we ordered. Turned out the topping was "duck prosciutto",
which we hadn't been warned about. I normally expect shredded
duck leg meat (perhaps confit-style, or perhaps just roasted)
on a duck pizza.

Steve

On Wed, 26 Dec 2007 23:07:56 -0700, Christine Dabney
> wrote:

>On Wed, 26 Dec 2007 22:05:12 -0800, sf wrote:
>
>>On Wed, 26 Dec 2007 19:23:46 -0600, "modom (palindrome guy)"
> wrote:
>>
>>>my recipes for duck breast prosciutto and
>>>confit both call for a 24 hour cure in the fridge before further
>>>preparation.
>>
>>Duck prosciutto? That's a new one on me.
>>
>>When you get back, please post both recipes. I love confit, but
>>haven't seen a recipe that's only 24 hours (now I know how restaurants
>>do it) and I've never heard of duck prosciutto before this.
>
>It's in the book Charcuterie by Michael Ruhlman, and he has talked
>about it before here...and in chat..
>
don't have the book, haven't been there when he's mentioned it.

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modom (palindrome guy) wrote:

> Actually, thoughts duck confit and duck breast
> prosciutto did more than enough seducing.

Nice move. If you can do some googling, look for "mortara" and theyr famous
"salame d'oca" (duck salami, various ground parts) and "prosciutto d'oca"
(duck prosciutto, whole breast or leg).
--
Vilco
Think pink, drink rose'

On Thu, 27 Dec 2007 06:20:11 +0000 (UTC),
(Steve Pope) wrote:

> wrote:
>
>>Duck prosciutto? That's a new one on me.
>
>It's a fairly uninteresting form of duck, and the name "duck
>prosciutto" doesn't sit right with me -- similar to "eggplant
>caviar" and such nonsense.
>
Thanks for the explanation. I'm not a fan of real prosciutto, but I
was curious about the duck stuff.

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On Thu, 27 Dec 2007 06:20:11 +0000 (UTC),
(Steve Pope) wrote:

> wrote:
>
>>Duck prosciutto? That's a new one on me.
>
>It's a fairly uninteresting form of duck, and the name "duck
>prosciutto" doesn't sit right with me -- similar to "eggplant
>caviar" and such nonsense.

You ever been to SW France?

--

modom

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> Air drying the breast may take a bit more figuring. *Maybe we can hang
> it out the window on the way home.

Uh, you'd need to scrape the bugs off. ;-)

N.

modom (palindrome guy) > wrote:

>On Thu, 27 Dec 2007 06:20:11 +0000 (UTC),

>>It's a fairly uninteresting form of duck, and the name "duck
>>prosciutto" doesn't sit right with me -- similar to "eggplant
>>caviar" and such nonsense.

>You ever been to SW France?

No I haven't. It's on my list.

But since "prosciutto" is an Italian word I can't picture
the French naming anything that. Could be wrong.

Steve

On Dec 27, 11:36 am, (Steve Pope) wrote:
> modom (palindrome guy) > wrote:
>
> >On Thu, 27 Dec 2007 06:20:11 +0000 (UTC),
> >>It's a fairly uninteresting form of duck, and the name "duck
> >>prosciutto" doesn't sit right with me -- similar to "eggplant
> >>caviar" and such nonsense.
> >You ever been to SW France?
>
> No I haven't. It's on my list.
>
> But since "prosciutto" is an Italian word I can't picture
> the French naming anything that. Could be wrong.
>
Posting from a Baton Rouge motel via Google.

You are most right, sir. No francophone would name anything edible
prosciutto. That name for this concoction came from Ruhlman's and
Polcyn's book "Carcuterie," and from general anglophone usage which
appears (to me, anyway) use the word "prosciutto" as a class noun,
rather than the specific indicator of Italian cured leg of pig to
which it properly refers.

However, I have observed in the town of Montauban, and elsewhere in
the Midi-Pyrenees, a kind of cured duck breast similar to the duck
breast "prosciutto" I've made from this recipe in the past. It's
often found sliced very thin and set atop small portions of chevre in
that area.

Tom Colicchio also has a recipe for duck breast "prosciutto" in his
"Craft" cookbook, I believe.

modom