Try this duck prosciutto with pickles and gribiche
Duck Prosciutto is attainable at home, if you have the time and desire! Pair the fatty-ness of the duck with the acid from pickle, and richness of the gribiche sauce and you have a combination that is unstoppable!
Charcuterie is an art form all to itself in my book. It is the art of fine precision and patience. Neither one have I mastered, which is why my charcuterie game is not probably what it should be. Regardless of that, I did managed to turn out a really delicious duck prosciutto recipe and this was an appetizer I decided to serve from that endeavor.
In most case when serving cured, fatty meats, you need some sort of acid and crunch to balance out those intense meat flavors. I decided on pickles, and radishes for both. I also added a little pear as well. I rounded out the dish with gribiche sauce which I absolutely love! Here is the recipe I hope you enjoy it!
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Duck with pickles and gribiche[/caption][caption id="attachment_2114" align="alignnone" width="300"]
Duck Prosciutto[/caption]Duck Prosciutto with Pickle and Gribiche
Duck Prosciutto is attainable at home, if you have the time and desire! Pair the fatty-ness of the duck with the acid from pickle, and richness of the gribiche sauce and you have a combination that is unstoppable!
Charcuterie is an art form all to itself in my book. It is the art of fine precision and patience. Neither one have I mastered, which is why my charcuterie game is not probably what it should be. Regardless of that, I did managed to turn out a really delicious duck prosciutto recipe and this was an appetizer I decided to serve from that endeavor.
In most case when serving cured, fatty meats, you need some sort of acid and crunch to balance out those intense meat flavors. I decided on pickles, and radishes for both. I also added a little pear as well. I rounded out the dish with gribiche sauce which I absolutely love! Here is the recipe I hope you enjoy it!
For the duck
- 1 breast duck prosciutto
- 1/4 cup gribiche (sauce)
- 1 whole bartlett pear (sliced)
- 1 small watermelon radish (sliced thin)
- 1/4 cup pickles (bread and butter )
- 1/4 cup celery leaves
To finish the salad
-
Add a few slices of pear to the plate. Then slice the duck prosciutto very thinly and drape over the pears. Add watermelon radish and pickles to the sliced duck. Finish with gribiche sauce and celery leaves. Serve and enjoy!