Duck + salt =  delicious! 

Duck proscuitto must be the easiest thing to make! Duck breast nestled into a bed of kosher salt, covered with a layer of salt and let to stand for a day.









After removal, rinsing and drying, dust with white pepper, wrap in cheese cloth and hang in a cool place for a few days or until the breasts lose 30% of their weight. It can take as long as a week.

















I smoked two for a different flavor profile.









So the proscuitto is done. I came home tonight and the Student is out at a function. Time to make a quick dinner for one. No real measurements here, just a quickie dinner.









proscuitto – in small pieces
shaved parmesan
shallot – diced
frozen peas
Olive oil
salt and pepper


Cook Pasta according to directions.

While pasta water heats, thaw frozen peas in the hot water, scoop thawed peas out to a bowl… Continue to cook pasta as directed….

Meanwhile – heat a tablespoon of olive oil in a  pan over medium high heat, add shallot & cook, stirring often until shallot is translucent.

Add duck proscuitto, stir, add peas and cook until heated through. Add a grind of pepper.









Drain pasta, reserve 1/2 cup cooking water. Add cooked pasta to pan with duck and pea mixture. Toss to combine. Add a little pasta water if needed.

Add salt and pepper to taste – (start with pepper as duck is already a bit salty)

Plate and top with shaved parmesan.









Fast, simple, delicious. Perfect!

The rest of proscuitto will be eaten out of hand, or as a part of appetizer plate, maybe on a pizza?

Until next time, Eat Well, and Keep Digging!