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Aug 2, 2011 03:25 PM

Has anyone eaten duck prosciutto? [moved from Home Cooking]

I can't eat pork but saw this for sale somewhere (and since I love duck, esp. duck fat) thought this would be a good substitute. Yes? No?


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  1. I've had it. No strong memory of it being extra special, but it was very reminiscent of other proscuitto.

    1. There is an Italian restaurant called La Strada in the Eldorado Hotel Casino in Reno, Nv. They serve a fairly pricey appetizer that we ordered once that included duck prosciutto - It was absolutely wonderful! This from someone that is not a big duck fan

      1 Reply
      1. re: nvcook

        it's delicious if its made right. I had it on the charcuterie appetizer at the excellent restaurant in the Art Museum in San Juan Puerto Rico and loved it.

      2. I've had it as part of a charcouterie before. It's not my favorite because it tastes less salty to me than pork, and with that amount of fat I like a counterbalance of salt.

        2 Replies
        1. re: LeoLioness

          I an a confirmed lover of the stuff. It does taste eerily like proscuitto, with the added bonus that pretty much all of the fat is one one side so you can (if you feel so inclined) peel the fat off an eat just the meat part. D'ataginian makes it (in both pre sliced packs and unlsilced hunks). One warning though it is easily as expensive as top flight proscuitto, if not more so.

          1. re: LeoLioness

            There's a recipe in Michael Ruhlman's "Chacuterie". It's simple and takes little time to make but a month or more to dry.

          2. Yes, and you can make it yourself with a duck magret, coarse salt, cheesecloth and about 3 weeks. Many many blog posts as well as Ruhlman's book.

            I don't buy it anymore (because I can make it), but it's a duck-y version of what you'd get from the oink. There is more of a fatty mouthfeel because there is more percentage fat per slice relative to prosciutto. Saltiness depends on how you prepare.

            1. It has flavor, but usually lacks that melt-in-your-mouth texture that makes prosciutto so good.