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57 responses to “Duck Prosciutto”

  1. Lee Powell

    Hey Hank – love your site! I’m preparing to make your duck prosciutto recipe and curious a couple things:
    1) could you use deer tenderloin?
    2) if using duck – could you use wild? They are much smaller than domestic so could you use 2,4,6 of them together and if so how would you do this?

    Thanks much, Lee

  2. Giuseppe

    Hank…I’m going to try this tonight with some spec breasts. However, I have a similar issue to a lot of the other folks on here. I don’t have a humidifier! I have a room that stays about 45-60 this time of year but the humidity in the PNW this time of year is pretty low. Any ideas of how I can raise it in just this small room? I’ve heard of hanging a wet towel in the room, or would a cheap humidifier work?

    PS I tried your porcini/sage sausage recipe with elk, turned out excellent! Thanks for the cooking tips.

  3. DF

    When you say both halves of the breast, what do you mean?

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