With a subtlety sweet and smoky taste, duck prosciutto is the zippy sports car version of its mainstream cousin made from pork. Although they’re made essentially in the same method, the higher fat content in duck m eat (and its fatty covering) produces a much more luscious product.
To balance the richness, it’s best to pair it with something tart and crispy, such as pears and other stone fruits. However, I decided to go with Granny Smith and fennel for taste and color. When tossed with mixed greens and a simple lemon vinaigrette, these items takes on a life of their own. It was perfect as a appetizer for a foie gras-centric meal.
Duck Prosciutto with Fennel and Apple
1 breast duck prosciutto from D’Artagnan, thinly sliced
1 fennel bulb, thinly sliced
1 granny smith apple, thinly sliced
mixed greens, washed and dried
1 meyer lemon, zested and juiced (about 2 tbs)
1/2 cup extra virgin olive oil
fleur de sel and freshly ground pepper
1. Whisk lemon juice, zest, and olive oil. Add salt and pepper to taste. Set aside
2. Mix greens, fennel and apple. Toss with dressing.
3. Split salad amongst six plates and garish with duck prosciutto slices. Enjoy!