Prosciutto d'Oca

Discussion in 'California Flyway Forum' started by partyfowl, Nov 10, 2018 at 7:22 PM.

  1. partyfowl

    partyfowl Senior Refuge Member

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    Well kind of, it's a breast instead of a leg.

    My hunting buddy cured a honker breast for a few weeks, and came over to slice it with my slicer this afternoon.

    I can't believe how good this honker prosciutto is.

    20181110_153258.jpg
     
    AJCsurf, pentail, Brushbeater and 4 others like this.
  2. Berdnird

    Berdnird Senior Refuge Member

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    That’s awesome. Glad it worked for you. I tried to make some years ago out of duck breasts and it came out way too salty. Guess I should try again.
     
  3. partyfowl

    partyfowl Senior Refuge Member

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    It's salty. But not too bad.

    There's a slight hint of honker funk at the end. But all in all, I think it's going to be an antipasto hit at Thanksgiving.
     
  4. Jim Dandy

    Jim Dandy Elite Refuge Member

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    It's Still "We The People", right??
    I've made honker pastrami several times and was also amazed at how good it turned out. Nice work!

    Dandy
     

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