Duck Prosciutto


November 17th 2011By Joy of Kosher

When people challenge me to "make trafe safe," they usually mention ham. This breakthrough recipe began with that dare-and my realization that what makes ham taste like itself has less to do with the meat than its cure. My quest for kosher prosciutto-nothing less!-led me first to smoked turkey leg, which is hammy all right, but hardly like the Italian specialty. I went to work, and, happily, scored a triple bull's-eye by giving duck breast a really easy salt cure-just fifteen minutes of prep followed by a "set-it-and-forget-it" refrigerator stay. The resulting "prosciutto" is so much like the real thing, but with a special character all its own, you'll be amazed. I pair this with grilled figs, a traditional prosciutto accompaniment, but that's just the beginning. Try it draped over melon, wrapped around asparagus spears or, diced and sautéed, as a salad garnish.


Duck Breast Stuffed with Dried Fruits

Baked Duck Breast Stuffed with Dried Fruits

August 4th 2011By Danny Lerner