I thought my micro greens would be a nice accompaniment to my freshly made duck prosciutto. And it was. I lightly dressed the greens with tarragon vinegar and olive oil.
Duck Prosciutto adapted from Salumi by David Ruhlman & Brian Polcyn
1 whole fresh duck breast
1 c. gray sea salt or kosher salt
1/4 tsp. pink salt or salt nitrite
1/2 tsp. crushed bay leaves
1/2 tsp. finely ground dried thyme
4 juniper berries, crushed
5 black peppercorns, crushed
1 garlic clove, sliced paper thin
Combine bay leaves, thyme, juniper berries and peppercorns in a coffee grinder kept for this purpose. Process for a few seconds. Add to a bowl with pink salt. Rub garlic into the breasts then rub with the seasoning mixture.
Put breasts in a heavy plastic bag just large enough and add enough salt so they are completely encased in salt. Refrigerate for 24 hours.
Rince the breasts under cold running water and pat dry. Wrap in cheesecloth and tie in a continueous tie.
Hang the breasts in a cool dry area for 1 to 3 weeks, or until they feel firm but are not hard. Refrigerate overnight before slicing thinly and serving.
