A little over two weeks ago I was inspired to try my hand at making duck prosciutto. I got the idea from one of my favorite blogs Michael Ruhlman's Blog. He posted a quick blurb about these two ladies, Kim and Cathy who are putting on a Charcutepalooza - or a year of "making meat". Their first project was duck prosciutto which is suppose to be one of the easier meats to cure. They used Michael Ruhlman's and Brian Polcyn's book Charcuterie: The Craft of Salting, Smoking, and Curing, which I just happen to have in my cookbook collection.
Well, a couple weeks later, plus a few days, I decided to unwrap my duck breasts and see what I had. I was so upset when I saw this. I panicked!
Well, after a little panic time I calmed down and did some research, including reviewing my Charcuterie book - No need to panic. The mold, both green (bad) and white (good) was only on the surface. It hadn't gone any further. I good cleaning with some white vinegar and patting dry and wrapping and refrigerating and we were good to go. I got brave yesterday had a little taste. Yum! Perfection!
So today I fixed myself a nice little prosciutto lunch - prosciutto, garlic jack from Loleta Cheese Factory and some 3 bean salad.