Duck Prosciutto with Asparagus & Orange Citronette

Ingredients

• 2 duck breasts
• 1.5 lb sea salt
• 5 oz granulated sugar
• 1 tbsp crushed juniper berries
• 2 garlic cloves
• 3 bay leaves
• 1 tsp black peppercorns
• 3 asparagus spears
• 2 oz panko
• 1 glass fresh orange juice (filtered)
• 1 tbsp Dijon mustard
• 1/2 tsp salt and white pepper
• 1 cup microgreens

Preparation

1. Mix salt, sugar, juniper berries, garlic, bay leaves, and peppercorns. Pack duck breasts in the cure; refrigerate 24–36 hours.
2. Rinse thoroughly under cold water; pat dry. Brief soak in dry white wine, then pat dry again.
3. Wrap in cheesecloth/gauze, tie, and refrigerate 7–10 days.
4. Hang in a cool, ventilated area for 1–3 weeks until duck loses 25–30% of its weight.
5. Slice thinly. Blanch asparagus; coat in toasted panko.
6. Emulsify orange juice with Dijon and olive oil; season. Drizzle; garnish with Parmigiano and microgreens.

🍷 Wine Pairing

Morellino di Scansano Roggiano 2020 — medium-bodied, bright cherry and subtle spice to balance rich duck and citrus.

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Nutrition Facts (per serving)