We had some friends over for dinner tonight where I served up the duck confit and the 2nd breast of duck prosciutto. It was a great dinner, I'm really happy with how it came out.
Starter course was butternut squash crostini: butternut squash puree, whole milk ricotta cheese, toasted hazelnuts, and a drizzle of balsamic butter reduction.
Here is the duck prosciutto all thinly sliced and ready to go.
Second course was duck prosciutto and pear salad with mixed greens, feta cheese, toasted hazelnuts, and pomegranate balsamic vinaigrette.
Here is the duck confit pulled out of the fat and ready to heat up for serving. It has been aging in my refrigerator completely covered by duck fat since November 17th, so almost exactly 1 month. I heated it up in a 425 deg F oven for about 12 minutes. The fat that I used for storing the duck confit in the refrigerator will be filtered and stored back in my freezer until I make duck confit again. It can be reused over and over until the fat is too salty to reuse.
Main course was the duck confit served on a french green lentil salad. I had originally planned to serve the confit with something fancier like butternut squash gnocchi, but I ran out of time and opted for the easier lentil salad.
The confit was so moist and flavorful. The saltiness level was just perfect, and the meat was so tender and succulent it could easily be forked off the bone.
Dessert was a mixed berry crisp (blueberry, strawberry, and raspberry) that I made using berries that I froze this summer. Served with vanilla ice cream.
Overall I'd have to say that this was one of the best meals I've ever made. The prosciutto and the confit were absolutely delicious.
This wraps up My Duck Post. Thanks to everyone for reading it and sticking with me!