I made duck prosciutto according to Charcuterie by Michael Ruehlman about a month ago, so I had to find a lot of ways to use the end product, which turned out delicious. It became the secret weapon in my Plain Lentil Soup. The fat of the prosciutto melts away and the duck meat is tender and sublimely flavorful. Don’t be tempted to add any other spices…it will taste very bland, but once you add the duck and simmer, you will be amazed!
1 cup beluga lentils 4 cups water 1 cup yellow onion, medium dice 1 stalk celery, medium dice 1 carrot, shredded 1 cup canned tomatoes 1/2 cup duck breast prosciutto, cubed (make your own or buy at a deli) 1 tablespoon olive oil
1. Saute the onions, celery and carrots in a little olive oil. 2. Add the lentils and cover with water. 3. After the lentils are cooked (about 20 minutes) add more water to soup consistency. 4. Add the tomatoes. 5. Add the duck prosciutto. and simmer for about 30 minutes. 6. Garnish with fried duck prosciutto cubes, parsley or a dollop of sour cream. Or, nothing at all…it is delicious plain!