Duck Prosciutto. It’s been on my list of things to make for quite some time. Finally got around to it. I followed Michael Ruhlman’s instructions, which were straightforward enough: Salt the duck breast overnight in the fridge, wash off the salt, and then hang for about a week. Oh, but I had my doubts. Homemade … Continue Reading
Duck heaven…need I say more. Holy cow duck, this is my 13th Thanksgiving duck. The same recipe (thank you Tyler Florence) since 2001. I’ve tweaked the cooking time (prefer my duck medium rare), but everything else has stayed the same. Me, on the other hand, I’ve changed. I’ve come a long way since then. Back in … Continue Reading
