A couple of years back, we spent Christmas with our daughter who was then living in the city of Montauban near the French city of Toulouse. There were many amazing things to love in the regional food stores, but one in particular stayed with me -- little slices of cured duck breast set on rounds of chevre. Tom Colicchio has a recipe for duck prosciutto in his book The Craft of Cooking. There's another one in Ruhlman and Polcyn's Charcuterie. I've made it before, using both recipes. This time it was the Colicchio version. After 24 hours in a salt cure and a couple weeks hanging in the pantry with the window open, it looked like the photo above.
Much distinguishes the cultures of Cow Hill and southwestern France. But some things can be approximated even on this prairie.
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