Duck Prosciutto Breadsticks With Ricotta And Dried Figs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DUCK PROSCIUTTO



Duck Prosciutto image

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.

Provided by Ian Fisher

Categories     project

Time P7DT10m

Yield About 48 canapé servings

Number Of Ingredients 3

1 whole boneless Moulard duck magret or Pekin duck breast, about 1 pound, skin on, split
2 to 3 cups kosher salt, more as needed
1/2 teaspoon ground white pepper

Steps:

  • Weigh breasts individually so you can check their progress toward curing. With a sharp knife, score skin of each breast in a crisscross pattern. Put about 1 cup salt (a half-inch layer) in a nonreactive baking dish that will just hold the breasts without touching. Nestle breasts on top of salt, skin side up. Pour more salt over breasts so that they are completely covered. Wrap in plastic and refrigerate 24 hours.
  • Remove duck from salt, rinse thoroughly and pat dry with paper towels. The flesh should feel dense and its color will have deepened. Dust breasts with pepper on both sides.
  • Wrap each breast in cheesecloth and tie with string. Hang for about 7 days in a cool (50 to 60 degrees is optimal), humid place, like a garage, a basement or in an unlit fireplace. After curing, the flesh should be stiff but not hard throughout; the color will be a deep rich red. If they still feel raw in the center, hang for a day or two longer. Generally, dry-cured products are ready when they have lost 30 percent of their original weight.
  • Remove cheesecloth, wrap duck in plastic and refrigerate until ready to use. It will keep several weeks or more.

DUCK PROSCIUTTO BREADSTICKS WITH RICOTTA AND DRIED FIGS



Duck Prosciutto Breadsticks with Ricotta and Dried Figs image

Active time: 30 min Start to finish: 40 min

Yield Makes 6 hors d'oeuvres servings

Number Of Ingredients 11

1 (8-inch) round sourdough loaf (1 1/4 lb), crust discarded and bread cut into 24 (4- by 1/2-inch) sticks
1/2 lb thinly sliced duck prosciutto or serrano ham
1 cup fresh ricotta (preferably sheep's-milk)
3 tablespoons fresh tarragon leaves, cut crosswise into small strips with scissors
1/2 cup soft dried fig such as Mission or Calmyrna, finely chopped
1/4 to 1/2 teaspoon minced garlic
1/4 cup walnut oil plus additional for drizzling
2 to 4 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon black pepper
Garnish: tarragon and dried figs

Steps:

  • Preheat oven to 350°F.
  • Toast breadsticks on a baking sheet in middle of oven until golden, about 15 minutes.
  • Wrap each breadstick with a slice of prosciutto, leaving ends of bread exposed, and keep, covered, at room temperature.
  • Stir together ricotta, tarragon, figs, garlic (to taste), oil, 2 tablespoons milk, salt, and pepper. If too thick for dipping, stir in 1 or 2 tablespoons of remaining milk.
  • Just before serving, drizzle ricotta dip with additional oil and serve with breadsticks.

More about "duck prosciutto breadsticks with ricotta and dried figs recipes"

DUCK PROSCIUTTO - LEITE'S CULINARIA
Dec 7, 2011 Instructions. To make the duck prosciutto, rinse the breast and dry it with paper towels. Scrounge through your cupboards until you find a dish just large enough to hold the duck breast. Make a 1-inch bed of salt on said dish. …
From leitesculinaria.com


THE HIRSHON ULTIMATE DUCK PROSCIUTTO - THE FOOD DICTATOR
Dec 13, 2020 Instructions. Mix seasoning ingredients in a medium bowl. Arrange 2 sheets of plastic wrap side by side on a work surface. Spread ½ the fresh herbs on the plastic wrap. Add 1 scant cup salt mixture (do not pack) in center of each sheet, over the herbs and spreading the mixture to match the size of the duck breasts.
From thefooddictator.com


HOMEMADE DUCK PROSCIUTTO | TASTEMADE
Sep 27, 2024 Trim any excess fat on the sides of the duck breast and pat dry. In a glass loaf dish or clear container, add a thick layer of salt, place the duck breast in the middle to avoid touching the edges, and cover completely with more salt. Cover and refrigerate for 24 to 48 hours. The longer it sits in the cure the saltier the end product.
From tastemade.com


DUCK PROSCIUTTO - COOKING TO ENTERTAIN
Remove duck breast from the salt and rinse it off quickly with cold water. Dry completely with a clean kitchen or paper towel and place in a breathable bag. Hang bag in a cool, dry place for minimum 10 days. When ready to eat …
From cookingtoentertain.com


HOMEMADE DUCK PROSCIUTTO RECIPE - UMAI DRY
Sep 20, 2013 Duck prosciutto is deep red with a mouth-watering layer of rich fat. With the UMAi Dry Small Charcuterie bag, Duck Prosciutto cures and dries to target weight in only 2-3 weeks. …
From umaidry.com


DUCK PROSCIUTTO BREADSTICKS WITH RICOTTA AND DRIED FIGS RECIPES
Using a small knife, trim the stems off the figs and cut the figs in half lengthwise. Place the figs and the wine in a small saucepan, bring to a simmer over medium-low heat, and simmer about …
From tfrecipes.com


DUCK PROSCIUTTO RECIPE - HOW TO DRY CURE DUCK BREASTS
Jul 5, 2012 Mix the salts, sugar and thyme together in a large bowl. Coat the goose or duck breasts in the mixture well. Massage it into the meat, and make sure every bit of it has cure on it. Put the meat into a vacuum bag, along with …
From honest-food.net


DUCK PROSCIUTTO RECIPE - BON APPéTIT
Nov 14, 2011 Preparation. Step 1. Using a small knife, trim all but a 1/8" layer of fat from each duck breast; reserve fat for rendering. Mix remaining ingredients in a medium bowl.
From bonappetit.com


BEST DUCK PROSCIUTTO RECIPE - HOW TO MAKE DUCK …
Sep 14, 2009 Wash the salt off the meat with cold water, then pat dry with a paper towel. Rub the meat side with the spice mixture and wrap them into a layer of cheese-cloth. Hang into a cool, dark room for 7-10 days. If they aren’t …
From food52.com


THE PERFECT APPETIZER: DUCK PROSCIUTTO - PRISE DU JOUR
Jul 1, 2021 Directions. In a small container (bigger than the two breasts), add about 3/4 cup of salt to cover the bottom of the container. Pat dry the duck breasts with paper towel until very dry.
From prisedujour.com


DUCK PROSCIUTTO BREADSTICKS WITH RICOTTA AND DRIED FIGS RECIPE
Rate this Duck Prosciutto Breadsticks with Ricotta and Dried Figs recipe with 1 (8-inch) round sourdough loaf (1 1/4 lb), crust discarded and bread cut into 24 (4- by 1/2-inch) sticks, 1/2 lb …
From recipeofhealth.com


DUCK PROSCIUTTO BREADSTICKS WITH RICOTTA AND DRIED FIGS
Duck Prosciutto Breadsticks with Ricottan and Dried Figs might be just the hor d'oeuvre you are searching for. This recipe serves 6. One portion of this dish contains approximately 18g of …
From fooddiez.com


NIGEL SLATER'S DUCK WITH FIGS AND BAROLO - SERIOUS EATS
Jan 6, 2020 Directions. Preheat the oven to 400°F (200°C). Season the duck legs with salt and black pepper, tuck in the thyme sprigs, then roast in the oven until golden and crisp …
From seriouseats.com


PROSCIUTTO WRAPPED BREADSTICKS WITH FIG DIP - GUSTO TV
18 thin slices of Prosciutto; 18 breadsticks Directions. Add dried black figs to a sauce pan and add in the balsamic vinegar, water and sugar and bring to a boil. Once it has boiled reduce heat and simmer till thick. Pour the fig mix into a …
From gustotv.com


23 BEST DRIED FIG RECIPES AND IDEAS - INSANELY GOOD
Sep 25, 2022 20+ Fantastic Ways to Cook with Dried Figs. 1. Oatmeal Fig Bars. If you’re a fan of oatmeal and raisin cookies, these homemade fig bars should be right up your alley. They’re …
From insanelygoodrecipes.com


DUCK PROSCIUTTO RECIPE - HOW TO CURE DUCK BREAST AT HOME
Sep 12, 2024 Completely cover the breast with the remaining salt mixture containing the herbs and pepper. Add more salt if needed to cover the duck breasts fully. Cover the container with a …
From thewildgamegourmet.com


DUCK PROSCIUTTO APPETIZER - THE FOODOLIC RECIPES
Nov 16, 2016 Instructions. Add a piece of old cheddar and date to the end of the prosciutto and roll. Secure with a toothpick. Cook in the oven just 5 minutes at 180°C (350F) until the cheese starts to melt.
From thefoodolic.com


THE ULTIMATE GUIDE TO MAKING DUCK PROSCIUTTO AT HOME
May 18, 2024 Nutrient Amount per serving Calories 60-80 Protein 8-10g Fat 2-4g Saturated Fat 0.5-1g Carbohydrates 0-1g Fiber 0g Sodium 500-900mg Iron 1-2mg. The curing process of …
From discover.texasrealfood.com


FIGS WITH DUCK PROSCIUTTO AND SORREL RECIPES
8 (about 1 ounce each) paper-thin slices prosciutto: 8 fresh, ripe figs, halved lengthwise: 1 tablespoon aged balsamic vinegar: Fresh thyme, for garnish
From tfrecipes.com


Related Search