Cooking Classes


Duck Prosciutto with Micro Greens

Yesterday was our first Farmers' Market of the season. It was cold and rainy but regardless there were hundreds of people attending. I was anxious about opening day and forgot to take my camera.

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.


  1. Look at that lovely color of the duck prosciutto!

  2. Making your own charcuterie is quite the undertaking in my books. Although you make it sound so simple Sarah. Good luck with this years farmers market as well. Happy baking!!!

  3. Sarah, this looks absolutely delicious. This past weekend, I was talking with a local farmer who grows micro-greens and she was telling me that the greens have to be special ordered, and take a couple of weeks.


    1. That's probably how long it takes to grow them. They are very fussy. I used these the day after I bought them and there was already a deterioration.


I appreciate your comment! Please visit often.