Duck prosciutto is on the way! My friend suggests me to try a duck breast. I’m don’t know why this clever idea didn’t come to me at all.
Currently, its getting cured with red wine, salt and herbs from my garden- thyme and Greek oregano.
Can’t wait to try it myself! And than I have a plan for venison. Should be interesting too! If any of you have a good recipe, don’t be shy, share it with me, please.