Recipe Overview
Duck Prosciutto with Asparagus & Orange Citronette is a refined appetizer built on the depth of house-cured duck breast, the freshness of blanched asparagus, and the brightness of a citrus-forward dressing. The result is elegant and structured, with rich cured meat balanced by acidity, texture, and a polished plated finish.
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Ingredients
- 360 g duck breasts
- 680 g sea salt
- 142 g granulated sugar
- 6 g crushed juniper berries
- 6 g garlic cloves
- 1 g bay leaves
- 2 g black peppercorns
- 60 g asparagus spears
- 57 g panko
- 200 g fresh orange juice, filtered
- 15 g Dijon mustard
- 2 g salt and white pepper
- 30 g microgreens
Preparation
- Mix the sea salt, granulated sugar, crushed juniper berries, garlic, bay leaves, and black peppercorns. Pack the duck breasts in the cure and refrigerate for 24 to 36 hours.
- Rinse the duck thoroughly under cold water and pat dry. Briefly soak in dry white wine, then pat dry again.
- Wrap in cheesecloth or gauze, tie securely, and refrigerate for 7 to 10 days.
- Hang in a cool ventilated area for 1 to 3 weeks until the duck has lost 25 to 30 percent of its weight and has developed a proper cured texture.
- Slice the duck prosciutto thinly. Blanch the asparagus and coat with toasted panko.
- Emulsify the orange juice with Dijon mustard and olive oil, season with salt and white pepper, drizzle over the plate, and finish with Parmigiano and microgreens.
Service + Menu Builder Use
This appetizer is ideal for tasting menus, seasonal spring starters, charcuterie-focused menus, and upscale plated events where house-made elements help tell a stronger culinary story.
Plating Notes
Slice the duck as thinly as possible and arrange it with precision so the cured texture stays delicate. Keep the asparagus bright and tender, and use the orange citronette to add shine and freshness across the plate.
Service Suggestions
- Serve as an elegant first course for spring and early summer menus.
- Pair with medium-bodied reds that keep freshness and subtle spice.
- Excellent for chef’s tasting menus and premium appetizer boards.
| Calories | 360 |
| Protein | 29 g |
| Carbohydrates | 18 g |
| Fat | 18 g |
| Fiber | 2 g |
| Cholesterol | 95 mg |
| Sodium | 820 mg |