So I've made a slight shift in my blogging plans: what I'm going to do with the duck prosciutto is start at the end instead of the beginning.
Bear with me. All will be revealed in time.
I'll show you the results, then we'll go back step-by-step instead of forward step-by-step, but at the end of it all, when you read back through the posts from most recent to least recent, you'll see the whole process unfold forward.
And so, in the not-as-well-known-as-they-used-to-be words of the X-Files end credits: "I made this!"
How was it? Very tasty. Very salty, and fatty, but tasty. The hardest part is cutting it thin enough. The thicker you cut it, the chewier it is, and it's more pleasant sliced thinly. I'm not one to invest in a meat slicer, so a sharp knife and patience is the best I can do.
Cut it while it's cold, but wait to eat it until it warms up.
Also, it's worth noting that I now have WAY more duck prosciutto than I need to be eating on a daily basis -- and so alternate uses are definitely helpful.
Two magic words: duck lardons.
But how did the duck breast go from raw to totally prosciutto-fied?
As I said, all will be revealed.