Duck Prosciutto
Muscovy Duck Prosciutto de Provence Yup, that's what I am making!! I've been criticized in the past for posting pictures of what we eat but that's not gonna stop me!! Most people don't know what their food looks like or where it comes from. So with my blogs I am hoping to share a little bit of insight and hopefully know how. I am not on a crusade or anything but I think we should respect the process. Oh by the way these Muscovy Duck Breasts were free range and organically raised. Anyhow I am making Duck Prosciutto out of Muscovy Duck Breast. My understanding is this......A Muscovy duck breast has about 18% fat, the Pekin duck breast has about 29% and the Moulard is a cross between the Muscovy and the Pekin. Heck I am just experimenting and I am enjoying the process. In one of my past Blogs I wrote about Duck Prosciutto and how wonderful it was. I am trying something new!!! I love duck. Duck makes great charcuterie and is a wonderful pork alternativ