To make this spectacular duck prosciutto from Smoking Goose, whole duck breasts are dry-cured with a variety of spices including white pepper, allspice, star anise, and orange peel. Slice it thinly on the bias and serve on its own or with cheese and fruit mostarda. This duck prosciutto won the 2020 Good Food Award.
Launched by chef Chris Eley in 2011, Smoking Goose has become a charcuterie leader in the Midwest from its home in Downtown Indianapolis. Meats are sourced from nearby family farms where animals are pasture-raised, antibiotic- and hormone-free, and fed a vegetarian diet. Each product is hand-crafted using centuries-old methods like slow curing and wood smoking.
Ingredients: Duck breast, spices (sea salt, cane sugar, white pepper, star anise, allspice, dried orange peel), vegetable powder (celery juice, sea salt)
Nutritional information coming soon
Nutritional information coming soon