I was recently gift with some duck prosciutto. I like it (well, it’s very salty) but I’m not sure what to do with it. I sliced a bit and used it in place of bacon/anchovies in a salad, but what else can I do with it?
I suspect you could use it anyplace you’re normally use prosciutto - although I’d expect it to have a stronger flavor at least in part, and possibly be a touch more unctuous with fat depending on the duck.
I’d probably consider wrapping it around melon, or a nice mild cheese, or, as you did, in places where I’d want pork lardons or bacon in a dish. I think I’d be heavily torn through between dishes where it served as a strong accent flavor or centerpiece, and ones where I’d be able to add the wonderful flavor of duck as a secondary flavor or seasoning: couscous, grain dishes, or as the central flavor of a wine sauce for pasta.
Of course, I love duck. I’d -most- likely slice it thin and serve with good bread, crackers, or crispbreads, along with a selection of other quality meats and cheeses.
Aaaaand now I want to go spend a fortune on a meal fit for a king. Dammit.
-shakes fist at @Broomstick-
wrap it around fresh figs.
Chicken Cordon Bleu. I usually use pig prosciutto, should work just as well with duck.
A possibly delightful dish might incorporate duck prosciutto and wabbit.
Well, I suppose that’s part of the problem - I’ve never used prosciutto before and don’t have much idea what to do with it!.
I do appreciate your suggestions.
Wrapped around grilled asparagus.
That’s fine, He Who Brings the Hunger.
Seriously, if you aren’t familiar with the ingredient, you could sub it in for almost any bacon-wrapped dish, or any dish that calls for a layer of “Canadian” bacon.
So wrap it around asparagus prior to grilling / searing, wrap around a mild flavored meat like chicken or lean pork and smoke/roast/bake, make a luxurious grilled cheese (good bread and cheese please!) possibly with a sweet and savory sauce (figs and caramelized onions in port wine!), eggs benedict, or the lowly but wonderful breakfast sandwich (good English muffin or bread for bottom, light layer of butter or ghee, thin-sliced prosciutto, over-easy egg, sprinkle of kosher salt and fresh cracked pepper).
Again, with DUCK prosciutto, the extra umami and loveliness of the duck would want me to move it up from the supporting character to the main event as it were though. But only because of how much I love duck and wish it were cheaper!
Yeah, I also love duck but it’s seldom in my budget. I was given this item!
Wonder if thin slices on a turkey sandwich instead of bacon would be good?
A part of me is wondering if this would pair well with beans, but not sure how I’d go about that. Seems like an odd pairing of expensive/cheap ingredients but I use bacon and/or sausage in beans sometimes so by extension that could work…?
Maybe a few thin slices with my regular breakfast as a sort of side?
I most often see it with fresh fruit such as melon.
I’ve had a fantastic pizza topped with prosciutto after it was cooked - you don’t need a tomato sauce.
You don’t want to actually cook it - it would be like cooking lox, which would ruin it. Heating it carefully is okay such as in cordon bleu as recommended above.
Chicken Saltimbocca with Lemon Sauce Recipe | Bon Appétit (bonappetit.com)
You may have to freestyle a bit with the slices if it’s small relative to a chicken breast, but this dish is always great.
I’ve never encountered duck prosciutto, but since I like both duck and regular prosciutto, I’m sure I’d like it.
Purists might claim it’s not ‘real’ prosciutto… but pfui to them!
Where did yours come from?
Classic use of prosciutto is in a saltimbocca. Damn, now I’m hungry… 
Like with regular prosciutto, I typically eat duck prosciutto on its own with some bread, cheese, fruits on the side. (Not that I eat a lot of duck prosciutto—maybe a dozen times, including making it once. It’’s good beginners charcuterie—but regular prosciutto is fairly regular.) Might be boring, but that’s my favorite.
I make it (it’s very easy) and I say keep it simple. I like it on a salad with big shavings of Parmesan. Or on an otherwise lightly topped pizza. Or just on a charcuterie board.
I love to put pieces on skewers and serve them in a Bloody Mary as an edible garnish.
A long-cooked application like beans would be fine but it would lose a lot of its character. I probably wouldn’t waste it there. If I were serving it with beans I’d cut it in thin, tiny pieces and just top the beans after they’re cooked.
That should have read “I eat fairly regularly.”