If you want to feel like royalty, this is your meat. Duck Prosciutto is a rare delicacy made from the breast of a duck, cured and air-dried until it reaches a deep, ruby-red intensity. It has a thick, buttery cap of white fat that carries a flavor far more complex and gamey than pork. It is the best "luxury flex" for a board—it looks stunning, tastes incredibly rich, and immediately signals that this is a high-end tasting event. It’s the "caviar of the meat world," meant to be savored in thin, translucent slices. The Recipes Recipe #1: Duck Prosciutto & Fig Flatbread Top a warm flatbread with arugula, fig jam, and cold ribbons of Duck Prosciutto. Do not cook the duck; let the warmth of the bread soften the fat. A five-star dinner for friends. Recipe #2: The "Ultimate" Duck Carbonara Use the rendered fat from the edges of the duck breast to start your sauce, then finish with the cured meat on top. A decadent, restaurant-tier family meal. The Appetizers Appetizer #1: Duck & Cherry Crostini Place a slice of Duck Prosciutto on a baguette with a dollop of tart cherry preserves. The dark fruit and rich fat are a legendary flavor pairing. Appetizer #2: The "Ruby" Bite Serve simply on a high-quality cracker with a single Marcona almond. The crunch and the melt-in-your-mouth duck are pure elegance.
