Duck prosciutto

made with Challandais duck and Japanese salt.  It came out pretty well, better than last time as the drying out was more even.  Perfect with a glass of two-water grog before  the main course! 

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s