The cooler months are perfect for dry curing; humidity and temperature is much easier to control. The weather started changing recently in Philadelphia, so to celebrate I hung my first prosciutto of of the season. I mixed up the dry rub this time; running rosemary, black peppercorns and truffle sea salt through a round in my mortar and doubling the amount of rub used on previous ducks.
Claire and I took the prosciutto down earlier today and made a meat and cheese plate featuring the duck and joined by seared foie gras and sweetbread sausages, a truffle infused cow’s milk cheese, cumin infused cheese and a very garlicky cow’s milk cheese.
I made use of the meat slicer that Claire got me for Christmas, slicing the duck a little thicker than DiBruno’s usually does for a more solid bite.
As the fall progresses, I’m going to start experimenting with fermented cured sausages; until then… I’m going to enjoy the rest of this duck!