Duck Prosciutto

Because duck is unlike chicken, in that it is red meat, they are frequently used in ways that we would not use chicken. Duck prosciutto is just like ordinary prosciutto that is made with pork. The uncooked breast, with its skin and fat intact, is cured in salt and hung to dry. And that's it! With a distinct duck flavor, it can be used just like ordinary prosciutto. Its saltiness makes it a great accompaniment with something sweet. Like ordinary prosciutto, it can be cut paper thin and eaten on a slice of mellon, or a warmed date, or simply by itself. Wrap it in plastic and it should last several weeks in the refrigerator.

1.  Wash, dry, and completely cover the duck breast in kosher salt. Using a jar or bowl, apply some weight to the breasts. Place in the refrigerator for 24 hours.

2.  Rinse and pat dry. The breast will have darkened in color. Lightly dust with white pepper to deter any insects and wrap in cheesecloth.







3. Hang to dry, ideally in a cool place (50-60 degrees), for 7 days.

Crab Salad with Balsamic Vinaigrette

This particular recipe caught my eye as an alternative to the traditional crab cake. Crab cakes are traditionally held together with a Japanese style bread crumb called Panko. In the world of bread crumbs, it is very unique and there are no suitable gluten free alternatives. And so when I saw this recipe I hoped that it might satisfy my occasional desire for crab cakes. My hope was not deferred. Of course, it is more like a crab salad than a crab cake, but that is not a complaint. It is wonderfully delicate, light, and refreshing.

The secret ingredient is crème fraîche. Mayonnaise and sour cream are alternatives, but mayonnaise is flavorless and much heavier and sour cream is far less delicate and can easily overpower the crab. Crème fraîche can be a little expense to buy and perhaps difficult to find, but it is cheap and easy to make. Plan ahead, because it will need to be made at least one day in advance.

Servings: 4 two inch round crab towers
Time: 20 minutes

6-8 ounces crab meat, coarsely chopped
1    small seedless cucumber (about 1/2 cup), peeled and finely diced
2    plum tomatoes, seeded and diced
1/4  teaspoon extra-virgin olive oil
1    teaspoon cilantro, minced
1/2  teaspoon fresh lime juice
2    tablespoons crème fraîche

Crème Fraîche

  1  cup heavy cream (a non ultra-pasturized brand such as Anderson)
  2  tablespoons buttermilk

Balsamic Vinaigrette

  1/4 cup balsamic vinegar
  3/4 cup extra-virgin olive oil

1.  To make the crème fraîche, heat the cream just until warm. Combine the cream and the buttermilk in a jar or a bowl and stir. Lightly cover and let sit on the counter in a warm place for 24 hours. The acidity in the buttermilk prevents the growth of bacteria. The mixture should thicken to the consistency of a lightly whipped cream, enough to coat a spoon. It may even yellow just a little. It should be tangy and a little nutty. Refrigerate before use.

2.  Combine the diced cucumbers, tomatoes, 1/4 teaspoon of olive oil, lime juice, and cilantro, and then toss gently. Add salt and pepper to taste. Let the flavors marinade for at least 10 minutes.

3.  Drain any liquid from the crab meat. In a separate bowl, combine the crab meat and the crème fraîche. Add salt and pepper to taste.

4.  Drain any additional liquid from the cucumber-tomato mixture and then combine with the crab meat. Toss gently. Serve it as a crab tower salad, using a 2-inch ring mold, or with some mixed greens drizzled with some balsamic vinaigrette, or perhaps with some fresh French rolls.

To make the Vinaigrette: Combine the vinegar in a blender and slowly incorporate the oil. Salt to taste.


Recommended Wine

Choose a New Zealand Sauvignon Blanc with its crisp acidity and touch of minerals to contrast with the richness of the crab and create a zing with the sharpness of the cilantro.