By: Chef David Coleman
Flatbreads are seen often on menus and make great appetizers to share. Here is a savory, tasty bite. The crispy texture of his house-made flat bread, the saltiness of the proscuitto sets off the fresh arugula beautifully. The flat bread, pesto and prosciutto recipes are included here. Duck prosciutto flat bread with arugula, peppadew peppers and mozzarella
(Serves 4)
Duck prosciutto
2 lb Duck breast (2 large duck breasts)
1/2 lb Kosher salt
1 t Toasted fennel seed (ground)
1 t Ground white pepper
Cheesecloth Butchers twine
In any plastic container large enough to hold breasts side by side without touching, (even a Ziploc bag can be used), place half of the salt. Leaving the skin side up, add remaining salt; duck should be completely covered with salt. Cover and refrigerate for about 24 hours, or until duck is firm to the touch. Remove from salt; rinse, and gently dry with a clean towel. Cover both sides with fennel and white pepper. Wrap in cheesecloth and truss with twine to hang. In a cool but humid place (50-60
Duck Prosciutto Flat Bread From Michaels
Duck Prosciutto Flat Bread From Michaels taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Duck Prosciutto:
2 lb Duck breast (2 large duck breasts)
1/2 lb Kosher salt
1 t Toasted fennel seed (ground)
1 t Ground white pepper
Cheesecloth Butchers twine
Flat bread:
3 cups pizza flour 1 cup warm water
Directions:
- By: Chef David Coleman
Flatbreads are seen often on menus and make great appetizers to share. Here is a savory, tasty bite. The crispy texture of his house-made flat bread, the saltiness of the proscuitto sets off the fresh arugula beautifully. The flat bread, pesto and prosciutto recipes are included here. Duck prosciutto flat bread with arugula, peppadew peppers and mozzarella (Serves 4)
Duck prosciutto
2 lb Duck breast (2 large duck breasts)
1/2 lb Kosher salt
1 t Toasted fennel seed (ground)
1 t Ground white pepper
Cheesecloth Butchers twine
In any plastic container large enough to hold breasts side by side without touching, (even a Ziploc bag can be used), place half of the salt. Leaving the skin side up, add remaining salt; duck should be completely covered with salt. Cover and refrigerate for about 24 hours, or until duck is firm to the touch. Remove from salt; rinse, and gently dry with a clean towel. Cover both sides with fennel and white pepper. Wrap in cheesecloth and truss with twine to hang. In a cool but humid place (50-60
