Sunday, October 17, 2010

A Duck. Pt 3, prosciutto & confit

Thought I'd better finish of the duck posts.
The finished prosciutto:

They're both delicious, I think I prefer the one with the smoke on it though. The smoke is quite subtle, but it adds just a little more depth to the flavour.

The confit after being in the fridge for a couple of weeks:

I melted the fat and extracted on leg and one rump …

 … which I baked in the oven until crispy on the outside:

Very yummy. I nibbled on the rump and cut the leg in two to take to work for lunches. I've since eaten leg number two as well.

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