Duck Magret Prosciutto

Made by artisanal meatery Smoking Goose, this take on the classic Italian prosciutto is rich and flavorful. To create their duck prosciutto, they start with premium duck magret. The magret specifically refers to the duck breast of ducks reared for foie gras (their livers), and Smoking Goose uses premium Moulard ducks, a large and hearty bird with a broad breast layered with a nice layer of succulent fat.

The breasts are seasoned with sea salt, star anise, all spice and orange peel, and then dry-cured – hung to dry until the flavors become rich and complex, and the texture firm, dry, but still silky.

Slice super thinly on the diagonal, and serve as part of a charcuterie platter along with some cheeses, nuts and fruits. For cooking, this is fantastic used just like regular prosciutto, so wrap it around asparagus or meats, then take to the grill. Chop it up and it to salads for a salty-fat twist or drape it over some sweet melon for a twist on the Italian ‘prosciutto e melone’.