duck duck goose

Forgive me for not posting. But boy oh boy I think you’ll forgive me after this one.

I am very lucky to have a generous coworker who shares wild game with me that her boyfriend hunts. I’ve gotten elk roasts, deer sausage, snow goose, ducks, etc. I’m spoiled, I know. And I figure that it’s only fair that I share these riches. When a friend asked if she could partake in my goose when I got around to cooking it, I figured it was time to have another dinner party. The theme of the night was a A Fowl Affair and guests were encouraged to bring poultry inspired dishes. Here were my contributions:

Duck prosciutto

I loved making this because it seems so decadent and impressive and I’ve definitely been cashing in on bragging rights, but it’s also one of the easiest things I’ve ever made. Ever.

First: Procure some duck breasts, skin on. This is particularly fun because duck meat is the most beautiful deep blood red color and it definitely got me pumped for the dish. Since this is a wild duck, the breasts were considerably smaller than I was expecting, but there shouldn’t be any adjustments to the recipe other than perhaps I will plan on curing them for a few days less in the future.

Second: Bury them deep in kosher salt and place in the fridge overnight.

Third: Rinse the salt off the breast and pay dry. Cover generously in at least black pepper. In the future I will definitely add juniper berries and other forest-y flavors. Wrap in cheese cloth (tightly, ideally, oh well!), and hang in fridge in a well circulated area. Don’t crowd it.

Finally: Pull from fridge two weeks later. Slice it as thin as you can. This is definitely the hardest part of the whole ordeal. The flavor at the end is undeniably ducky and rich, with the fatty skin really shining. I invented an appetizer of crostini with goat cheese, fig jam, and prosciutto: