Duck breast prosciutto

I’m in a cooking hiatus. The title of this blog says it all – no postcall days= no creative cooking. So this isn’t exactly a recipe, not for the faint of heart, and definitely not for those who are fearful of dying from listeria.

The duck fat is almost all gone, but I still had the duck pieces left. As delicious as duck breast is, there aren’t that many creative ways of cooking it besides pan searing following finishing in the oven. So I decided to cure and age this baby for kicks.

It so happens I was on infectious disease rotation when I played with this raw/fermenting recipe. Needless to say my colleagues are not too impressed about the prospects of eating cured/uncooked/fermented meat. But what’s life without a little risk and gamble?