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Duck Prosciutto Recipe
Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta.
duck, salt, white pepper
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Dry-Aged Duck Breasts with Golden Beet Panzanella
Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
pekin duck, golden beets, olive oil, bacon, peasant bread, cherry tomatoes, scallions, oregano, red wine vinegar
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Roast Duck
A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming
duck, navel orange, lemon, water, coriander seeds, soy sauce, butter, flour
