Duck Prosciutto

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Duck Prosciutto

Postby AKWoody » Fri Feb 24, 2012 5:49 pm

I cam across a recipe for duck breast prosciutto, and it calls for skin on duck breast. The pnly duck brests that I still haev with the skin on are a pile of barrow goldeneye breasts from a hunt last year. I was wondering if its advisable to eat them like this. I had pepperoni sticks made out of barrow goldeneye, scoters, and buffleheads, and it was pretty good. I'm think that the prosciutto recipie is the best way to use up the last of the goldeneye breasts. I'm just looking for feedback to see if it would taste bad, or if anyone else has made the duck prosciutto. Any info would helpful. Thanks!
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Re: Duck Prosciutto

Postby rabbitdundied » Sat Feb 25, 2012 10:26 pm

Not sure about that duck but I want the recipe.
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Re: Duck Prosciutto

Postby Indawoods » Mon Feb 27, 2012 10:39 pm

who posts in the recipe forum without posting the recipe???

:no: :no:

post recipe plz. k thnx. :thumbsup:
assateague wrote:I'm not THAT cheap.


-on the viability of Pabst Blue Ribbon as a thirst quenching barley pop.
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Re: Duck Prosciutto

Postby rabbitdundied » Tue Feb 28, 2012 6:55 am

Hey Indawoods how about a jambalaya recipe?
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Re: Duck Prosciutto

Postby Indaswamp » Tue Feb 28, 2012 7:41 am

The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Duck Prosciutto

Postby spoonysmaker » Tue Feb 28, 2012 6:20 pm

Heres one that looks good. Gonna give it a try myself.


http://www.myrecipes.com/recipe/duck-pr ... 001823340/
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