Ideas for using duck prosciutto?
So I went a little overboard in my excitement about the glorious duck prosciutto at my local gourmet store and bought 1/4 lb., which works out to around 50 slices. It is also infused with a hint of rosemary - not too strong, but could clash with some flavors.
I'm planning to use it in a pressed sandwich and just draped on bread with fig/onion jam. Rather than just generically subbing it for the pork version, does anyone have some suggestions to highlight the ducky goodness for the remainder?
Personally, I love prosciutto on pizza and see no reason why duck prosciutto wouldn't work well. I'd avoid using a tomato sauce and do a simple olive oil & garlic "sauce", some onion, prosciutto and I can easily see kale going well with duck on a pizza like that.
If you're in a part of the country where good ripe cantaloupes are available, you can never go wrong with prosciutto with ripe sweet melon. Ever.
Sticking with mbCrispyBits pizza idea, I recently did a pizza with prosciutto and shaved asparagus. I did use a olive oil/garlic sauce, like they suggest. I also kept the cheese so incredibly light. It is just not needed at all on that pizza. I totally second using this on pizza.
Also, maybe lightly toast it and serve it crunched up on a roasted butternut squash? That sounds really tasty to me.
Or maybe in a light soup? Something with lots of broth and a small amount of ingredients.
Really with prosciutto the possibilities are endless.
You can make something similar to carpaccio, just lay the slices on a plate, cover with a little arugula, citrus works well with it so a few sections of orange and then a drizzle of olive oil and balsamic reduction or vinegar, a nice thick balsamic reduction really works well with it to, but vinegar would probably work in a pinch, shaved pecorino or parm on top is nice too.
Duck and port love each other. Maybe make a port reduction and drzzle that over the fig and onion jam (which also makes for a killer pizza, by the way, with gorgonzola crumbles).
I have a Macaroni & Cheese cookbook with a recipe for M&C with duck prosciutto. I've never found the ingredient, so I haven't tried it out, but that would be the first thing on my mind if I encountered the stuff!