And finally! Duck prosciutto ready for tasting

We didn’t know what to expect at the end, but the result exceeded our expectations. Does that make sense? Maybe not but…. here it goes. The initial taste was on the salty side, but when the fat finally begins to melt on the tung, the nutty, gamey taste that we could remember from our taste of magret de canard séché came through loud and clear. We can say that our refrigerator “affinage” was a neat way to achieve the taste and look of an authentic product. Is it worthy of praise by an Alsatian chef? We would love to have one taste it.