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Quick Tip: Making Duck Prosciutto

Quick Tip: Making Duck Prosciutto


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Try a modern spin on this classic treat. It's easier than you think.

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Duck Liver Pâté

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

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Reviews

Quick and easy recipe to feed a crowd at brunch. They look really nice. Skip the additional sprinkle of salt. Delicious.

Ads too much in the way--had to just forget it

Nice recipe. I used smoked cheddar in lieu of gruyere and it was great. 15 minutes at 375 degrees is not enough time to adequately cook the eggs.

We love this recipe! We have made it several times. No additional salt is needed - between the prosciutto and the cheese, there is plenty of salt. The thyme and pepper are great additions. The eggs may not look done when you take them out of the oven, but it is the coating of the cream that makes them look uncooked. Trust the recipe and take them out after 15 min. If you still think they are not done, put them in the microwave for 10 seconds or so. They are a wonderful, fancy but easy main course for breakfast or any time!

These were delicious. I had no trouble getting them out, though my prosciutto was thin and somewhat broken up. The yolk was perfect--just set, but not hard. I did not find them excessively salty, but I did not add very much salt on top.

These are amazing! Don’t add extra salt! The prosciutto is enough. Keto friendly! They look beautiful when served. Great idea for brunch for a crowd. And 15 minutes is enough! I left them in a few minutes longer, and the yolk was a little too hard.

As many of the other reviewers, I found it too salty--and I am the type of person who adds extra salt to her already-salted food.

These looks great - but I agree that it tastes super salty - and I normally like salty things! Definitely get thicker-cut prosciutto, it will help in putting them into the cups as the really thin slices can be tricky. The family liked them better than I did though, so I may be making them again - even our picky kid scarfed them down.

one of my favorite egg dishes I've ever made! Really easy for a crowd. Grease the pan well if you want the prosciutto crispy and to come out cleanly.

This is a great little idea for a nice brunch item, but as other users have noted, it's far too salty. There are ways to cut the salt though. For starters, don't use prosciutto - use a ham that's less salty. Another option is to use cheese with a lower salt content and for heaven's sake - do not put any more salt on them. I'll make it again but will use a different type of ham and a sweeter cheese. I think it's still a good recipe, just needs tweking. Top tip: run a knife around the edge of the tin but take the nest out using a table spoon. I made four and all came out easily using this method. I'm giving the recipe a two out of four. It's by no means a disaster and can be made better, but the saltiness is incredibly overpowering.

I needed a recipe on short notice for a brunch this morning and found this one through the search function. Very easy to make. They needed about 17 min to get done to my satisfaction. I used only one slice of prosciutto for 10 of the baskets and made two without the prosciutto for a vegetarian friend. The vegetarian ones were slightly overcooked, i am guessing because the eggs were closer to the heat. My friend said she enjoyed them though perhaps she was just being polite! I would definitely make these again.

These are delicious and quite cute. Mine were a little too salty, but I used parmesan rather than gruyere, so that may have been the reason. (Or, maybe I'll try a different brand of prosciutto next time.) It does take a deft hand to get them out of the mufin tin without breaking a yolk, so make a few extras if you're serving guests.

So I used this recipe as inspiration - used a bunch of veggies that were a little past prime - bell peppers, spinach, shallots, onions, sliced tomatoes, mushrooms, zucchini, grated parm cheese, with some fresh herbs and an egg per spot. I under cooked it a little bc after they cooled, I popped them out, froze on a cookie sheet and stored for fast tasty meals to be reheated.

The recipe is fine (albeit a little salty) but my problem is that you need to fix your coding so that you can print a recipe WITHOUT THE DARN ADS!!

So overly salty, my son-in-law called them "Dead Sea Cups."

The nutrition info says 241 calories, but it says it makes 16 servings? Really - for 12 eggs. Figure it out Epicurious

Any idea what the calorie count us for 1 of these?

This may be my new go-to quick dinner. adults got 2 and child got 1, served with green salad and toast on the side. Super easy, tasty, and satisfying, although I should have checked mine before 15 minutes were up since my yolks were already set, and they would have been better with at least a soft-cooked yolk. Next time I will add no extra salt as the prosciutto made them plenty salty. A genious recipe. all hail simple, quick, and delicious mains!

Foolproof and delicious. The bottoms were not particularly "crispy", so next time I might increase the temp. They were still really good and perfectly done.

These were absolutely fantastic, and amazingly simple! They made brunch for 6 a breeze. I served them over sautéed kale and shredded beets with a roasted carrot vinaigrette. Delicious!


Smoked trout and cucumber

Smoked trout and cucumber. Photograph: Jonathan Lovekin

A light, crisp, fresh little lunch here. Smoked salmon will work too, as would smoked eel if you can find it cut thinly enough.

SERVES 2 AS A LIGHT LUNCH
medium cucumber 1
white wine vinegar 2 tbsp
avocado 1
radish sprouts a couple of handfuls
olive oil 2 tbsp
freshly grated horseradish 1 tbsp
smoked trout 125g

Lightly peel the cucumber, then, using the vegetable peeler, slice into long, flat ribbons. Spoon half of the white wine vinegar over the cucumber. Peel and stone an avocado and slice the flesh into strips about as thick as a pound coin. Drop gently into the cucumber, then add a couple of handfuls of radish sprouts or sprouted seeds and toss gently.

Put the remaining vinegar in a small bowl, add salt and pepper, then whisk in the olive oil. Grate a tablespoon of horseradish into the dressing then spoon over the cucumber.

Shred the smoked trout into long, finger-width strips then add to the cucumber, turn gently with your fingers then divide between two plates.


Classic Veal Piccata in Less Than 30 Minutes

Veal piccata is such a simple dish, which might be why it's such a classic comfort food—because where's the comfort in toiling away in the kitchen all night?

But its simplicity belies a complex and wonderful blend of flavors and textures: the tangy lemon, briny capers, and a rich, buttery pan sauce that lovingly envelops the golden brown veal cutlets like a warm blanket. A favorite way to serve veal piccata is with fluffy mashed potatoes, so it's like a blanket and a featherbed. Veal goes well with rice and pasta, too, and vegetables such as green beans, mushrooms, and carrots.

Veal cutlets usually come from the rump, and they're sliced about 1/4 inch thick. They're more like 1/8 inch after pounding, which means they cook quickly in a very hot pan. By the time the outside is perfectly golden brown, they're fully cooked.

Veal piccata derives its name from Italian, and the culinary term means "to be pounded flat." You can ask your butcher to flatten the cutlets for you, but you'll be missing all the fun. Just place them between two sheets of wax paper or plastic wrap and pound gently with a meat mallet (the flat side, if you please) or some other flat, heavy object. The bottom of a skillet is perfect.


Duck skewers

PRESERVED lemons in half an hour. A new, smarter way to peel and seed a tomato. An inexpensive, easy-to-make chicken liver mousse with a flavor reminiscent of foie gras -- complete with a beautiful aspic. A foolproof method for making spectacular rack of lamb so tender you can cut it with a fork.

A cook’s holiday wish list?

Perhaps. Yet in this cookbook publishing season such wishes are coming true.

The ideas in this fall’s best books are so smart and well-explained you’d think they come from seasoned cookbook writers, those indefatigable stalwarts of food publishing who test and retest, always with the home cook in mind, and publish the volumes we actually open and cook from and stain and shelf at eye level.

No, this time around the great ideas are from the chefs.

Chef cookbooks are big this year, with new tomes out from Michael Mina, Daniel Boulud, Marcus Samuelsson, Michel Richard, Francois Payard, Jamie Oliver and more. Most of them offer what we all expect in a chef’s cookbook -- eye candy. As a group, they’re beautiful objects, gorgeously photographed, books you want to have out on your coffee table. It’s a good crop.

But three books stand out. Original, intelligent and well-executed, they won’t stay on that coffee table for long.

Samuelsson’s “The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa” represents a personal culinary odyssey. Raised in Sweden by adoptive parents, Samuelsson returned for his second book to the country of his birth, Ethiopia, and in the process toured the entire continent, a journey we see through Gediyon Kifle’s sweeping photographs of Africa’s food, landscape and people. It was a risky conceit for a French-trained chef known for his gravlax, not his doro watt. But the result is a compelling blend of traditional recipes and a kind of personal fusion food.

Like gravlax, Samuelsson’s yellowtail is cured in a sugar and salt mixture to which he adds a hefty dose of the spice blend ras al-hanout, pairing it with preserved citrus peel, to brilliant effect -- the fish has a rich, silky interior with a subtle flavor that plays off the dense spice of a lightly seared crust. Normally, preserved citrus takes weeks to cure, but Samuelsson gets a similar effect by triple-blanching the peels, then simmering them -- for just five minutes -- in juice, salt, honey, ginger and spices.

Other dishes are just as inspired: grilled skewers of duck breast, red onions, peppers and pears shrimp marinated in piri piri, a fiery sauce from Mozambique, then sauteed and wrapped in lettuce leaves.

“Michael Mina: The Cookbook” seems, at first glance, to be much more in line with what you’d expect of a chef book. The recipes in this debut book are elaborate and inventive, organized around the “trio” concept Mina employs in his restaurants, including Stonehill Tavern, which he opened in February in the St. Regis Resort Monarch Beach at Dana Point. The idea is a clever one: Take a central dish, a fish or meat usually (or with desserts, a cake or a sorbet) and create a matrix of components that can be paired with it. Each trio can be served together, like a mini-tasting menu, or you can make only one, or mix and match.

Some are far too complicated for most home cooks more than half require expensive, difficult-to-find ingredients such as Kobe beef, truffles and fresh abalone. Mina’s recipe for torchon of foie gras, for example, is particularly daunting: The cold version calls for any of three fruit consommes, gastriques and gelees, in addition to making the torchon itself, a two-day experience.

But when this book is on target, it rocks.

Mina’s olive oil-poached lamb trio is sublime, not just in the lamb’s buttery texture and the flavors that complement it, but also in the simple brilliance of the technique. The racks are slowly poached in 135- to 140-degree oil. Amazingly, you can poach it anywhere from an hour to a few -- as long as the oil doesn’t rise above 140 degrees. When you’re ready to serve, just sear it, plate it with the accompaniments and bring it to the table. It’s an amazing holiday dish you can mostly make ahead.

The book isn’t perfect -- the recipe, as printed, calls for poaching the lamb for 25 minutes to an hour or more. But at 25 minutes -- and even 45 minutes -- the meat was far too rare. Poached for an hour, however, and even for more than two, the rack was a perfect medium-rare, delicate and velvety. Paired with harissa-spiked ratatouille, potatoes poached in more olive oil, and a rosemary gremolata -- the best of the three trios offered -- the whole thing is labor intensive, but well worth the effort.

THE standout book of the season, though, is Michel Richard’s “Happy in the Kitchen.” The book is just that -- a happy, exuberant cookbook as remarkable for its great ideas as its joie de vivre. Deborah Jones’ photographs, stunning as the dishes themselves, highlight Richard’s techniques.

Richard’s book, his second after a long hiatus (his first, “Home Cooking With a French Accent,” was published in 1993) offers one revelation after another. Thin strips of cuttlefish become a fascinating take on fettuccine, the opaque “noodles” paired with a sauce of crabmeat and corn. In another take on some of the same ingredients, crab cakes are encased in fresh corn bound with pureed shrimp. The cakes were astonishing, the faint hint of shrimp added a depth of flavor as well as binding the corn.

Richard’s “chicken faux gras” is a deceptively simple chicken liver mousse -- just raw chicken livers pureed with onions and garlic cooked in butter and cream, then strained into ramekins and poached, and finally topped with a cucumber and parsley gelee. Spread on a baguette, the stuff tastes remarkably like foie gras, buttery and smoothly subtle.

And then there’s that fabulous tomato trick: The step-by-step photographs deftly show how to blanch, then core the tomatoes, remove the seedy interior in one turn of the knife, and unroll the usable part of the tomato in one long strip. A tedious kitchen chore has never looked so appealing.

In “Braise: A Journey Through International Cuisine,” Daniel Boulud’s explorations aren’t as personal as Samuelsson’s, nor as inventive as Mina’s or Richard’s. But it’s a pleasure to have a chef of Boulud’s caliber offer a book devoted to the simple, rustic technique of the braise. These are deeply flavored, homey creations that encompass a wide range of flavor profiles -- such as oxtails with Asian spices. Merguez sausages top a braise of spinach and white beans, with heat provided by four-spice powder and a healthy dose of harissa. Both dishes showcase wonderful layers of flavor, though each had problems of texture, with fragile vegetables breaking down too quickly. Chicken basquaise with artichokes was overpowered by heat: two teaspoons of piment d’Espelette and a whole teaspoon of crushed red pepper flakes. A dessert of braised apricots with clafouti, however, was fabulous.

“One Spice, Two Spice,” by Floyd Cardoz, chef at New York’s Tabla, gets the spices just right, but the recipes are often problematic. His tuna tartare with apples is a striking take on an often predictable dish, paired with radishes, peanuts and spices. Other recipes don’t fare as well, suffering from vague directions or even (in the case of a fennel salad that wound up with a texture like a potato salad) perhaps missing components.

Francois Payard, a former pastry chef at Boulud’s Restaurant Daniel who went on to open his own eponymous restaurant in Manhattan, gives us “Bite Size: Elegant Recipes for Entertaining.” But think twice before you plan a holiday cocktail party around this one: Of the three recipes tested, one didn’t work at all (a prettily photographed vegetable terrine cut into bite-sized pieces) -- the three eggs called for weren’t nearly enough to cover the layers of grilled vegetables. Another, a kind of vitello tonnato bruschetta, was good, but not nearly good enough for the work involved. And a third, a pea puree with ricotta salata in tiny filo cups, fell completely flat, and it was way too much work for a yield of 20 tiny bites.

THREE new books focus on Italian cooking.

Jamie Oliver’s “Jamie’s Italy,” the British “naked chef’s” sixth, is a jaunty, chummy book. Here and in Britain, he tells us, “we tend not to eat enough veg” Italy’s different, though. “So listen up,” he writes. “Let’s be like them and big up the greens.”

It’s charming enough to make us want to follow him as he cooks up an antipasto of simply dressed greens.

Oliver offers lots of compelling recipes -- and an occasional dud. His caponata is fairly classic, quick and easy. Pork chops stuffed with prosciutto-sage butter are seared in a pan, then dropped onto diced potatoes and matchstick pancetta that have been roasting in the oven. The instructions feel incomplete -- shouldn’t I stir that now and then? -- but the thing turns out delicious. Amalfi baked lemons, on the other hand, are a terrible waste of buffalo mozzarella.

New York City chef Michael White gives us a mixed bag in “Fiamma.” A chicken soup with escarole and cheese dumplings is deliciously simple and rustic, and easy to prepare. Baked polenta with broccoli rabe and pancetta sounds great, but the polenta winds up tough rather than crisp.

From Maestro in Washington, D.C., chef Fabio Trabocchi’s “Cucina of Le Marche,” meanwhile, is hardbound trouble. Branzino in salsa piccante suffers an assault by olive oil -- one and a half cups go into the dish of two fish, meant to serve six.

Worse yet is Trabocchi’s recipe for ravioli with fresh herbs and greens in lemon butter. It starts with a double recipe of one of the two pasta dough recipes in the book, each of which call for 16 to 18 egg yolks. With my KitchenAid mixer fitted with a dough hook on slow as instructed, I added the yolks (mixed with milk, olive oil and salt) to the flour. The mixture was thick as honey. As indicated, after the flour and eggs came together, I turned my machine to medium and prepared to wait the 15 minutes it would take for the dough to become “smooth and elastic.” But after two minutes my trusty machine (in mint condition prior to this) began making alarming grunting noises and the motor started to smell like my old VW did right before it died. End of ravioli recipe.

No matter. A bowlful of Richard’s tomato soup -- little squares of fresh mozzarella, perfectly diced tomatoes and small basil leaves scattered across its surface -- and I was, once again, happy in my kitchen.


Jerky Brine

Jerky brine is just one of the options that is available to you in terms of marinating your own home jerky, regardless of whether you are creating your own beef jerky, venison jerky, deer jerky, turkey jerky or even Ahi tuna jerky. There are a wide variety of different jerky brine recipes and jerky marinade recipes that you can customize to suit your needs depending on the final flavor that you are trying to create. When you come across a recipe for jerky brine that has seasonings that you think you will enjoy, you can mix the appropriate recipe and soak your jerky meat overnight in order to allow it to soak into the jerky meet of your choice. Another option is to heat the brine and allow the meat to soak in it so that the flavors will penetrate the meat more effectively.

Here are some recipes for jerky brine that you may want to consider trying in order to get a variety of different types of unique jerky.

General Jerky Brine Marinade
This is a jerky brine marinade recipe that works especially well for beef, turkey, chicken and venison. It has been adapted from a recipe that originally came from Sunset, and makes enough marinade to suit approximately 2 lbs of meat. For this recipe you need a quarter cup of soy sauce, 1 tablespoon of Worcestershire sauce, a quarter teaspoon each of onion and garlic powder, half a tablespoon of pepper and 1 teaspoon of hickory smoke salt.

Old Fashioned Jerky Brine
This is a recipe that contains nitrates, originally used for curing jerky, though they are more commonly used for other purposes such as making bacon, ham or corned beef. It does take some time for the nitrates to fully penetrate the meat, so this jerky brine needs to marinate the meat for around 8 to 10 hours. You should try a small batch of this recipe to make sure that you enjoy it before you begin using it for all of your meat curing needs. For this recipe, you need 1 cup of curing salt, 1 half cup of brown sugar, 1 teaspoon of liquid garlic, 2 quarts of water, 4 tablespoons of black pepper. You should dip the meat into the brine when it has been heated, then blot it dry using paper towels. Sprinkle onion salt, pepper and garlic salt on as desired before placing meat onto trays.

Domestic Jerky Brine
This is a popular jerky brine for the hot method but is not usually used for long, cold soaks. For this recipe you need two cups of salt, 1 cup of brown sugar, 1 cup of cider, 1 teaspoon of cloves, 1 teaspoon of black pepper, 2 quarts of water and 1 half teaspoon of garlic powder. Bring the ingredients to a boil, then immerse the meat. Some people prefer that the meat be rinsed in water in order to achieve a lighter flavor during the cooking and drying process.


FAQ – Information on Making Sausage, Salami and Prosciutto

Q: Thanks for the continued effort Jeff! Love this stuff…. I have some meat related questions but they're actually pre-smoking questions, preparation really. Hopefully you'll have an idea or a reference for me.

I'm a big fan of salami other cured meats, I want to make my own stuff and then smoke it! I think it would be amazing. I need some help on how to make the salami / proscutto / or other traditionally cured meat first. Any ideas??

A: I know of a wonderful website that explains the art of sausage making and even delves into salami as well. I think you will like it..

Update: unfortunately this great site has since went away for whatever reason.

We do have a ton of folks over a the forum who specialize in cured meats so be sure to check that out. You can either post a question in the proper category or you can use the search features to look for similar questions that have already been answered about this topic.


We are baking with blueberries today. This blueberry buckle is fast, easy and LOADED with juicy blueberries. The cake is ultra-tender and moist with just a hint of lemon that &hellip

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Making Confit - What kind of duck is this? PICS! I almost lost my finger!

Hey everyone, I decided to confit a few duck legs, and bought a whole fresh duck from a local chinese supermarket. I just finished cutting it up into pieces, and the legs are curing in salt, pepper, garlic and rosemary (didn't have thyme on hand). I also almost cut off my finger! :) I'm freezing the breasts for later, and also freezing all the extra parts and carcasses for stock. I screwed up one of the cuts on a leg.. Woops.

- What kind of duck did I buy? I understand there are a few varieties, not really sure which kind this is. Any information on the various kinds would be welcome too.

- The chef who taught me how to cut up and confit a duck used to use white wine to render the fat. Not sure why, no other book I've read mentions anything like this. What was that all about?

- What would you do with the breasts?

I'm thinking about buying a whole bunch of these ducks and making mason jars of this confit for christmas presents this year. Nothing like duck legs preserved in delicious congealed fat, right? :) People will pretend to like it, and then love me later!!

And how about that finger eh? I was chopping rosemary and whoosh, off it came. No cut, no pain, just took the nail somehow. In retrospect, I think if you gave me 24 hours and the rest of my fingers, I wouldn't be able to cut off this much fingernail without getting a cut. Phew. Real close to losing the tip I guess. (oh, the other cut on my finger was from slicing potatoes a few days ago.


Watch the video: How to Make Prosciutto Using A Duck Breast (May 2022).