Jul 14 2026
Restaurants›Prelude Kitchen & Bar›Duck Prosciutto Recipe

Duck Prosciutto Recipe

Inspired by Prelude Kitchen & Bar
Time3h
Serves4

Huckleberry Coulis, Pineapple Tuile

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Ingredients

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Duck Prosciutto

Huckleberry Coulis

Pineapple Tuile

Method

Duck Prosciutto

  1. 1

    Prepare the Duck

    Combine salt, sugar, crushed black peppercorns, and thyme in a bowl. Rub the mixture all over the duck breasts. Place the duck in a sealable plastic bag and refrigerate for 24-48 hours.

  2. 2

    Dry the Duck

    After curing, rinse the duck breasts under cold water and pat dry. Hang the duck breasts in a cool, dry place or a refrigerator for 1-2 weeks until they are firm to the touch.

Huckleberry Coulis

  1. 3

    Cook the Coulis

    In a saucepan, combine the huckleberries, sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens slightly, about 10 minutes. Strain through a fine mesh sieve to remove seeds.

Pineapple Tuile

  1. 4

    Prepare the Tuile Batter

    In a bowl, mix the finely diced pineapple, flour, powdered sugar, melted butter, and egg whites until smooth.

  2. 5

    Bake the Tuiles

    Preheat the oven to 350°F (175°C). Spread a thin layer of the batter onto a baking sheet lined with parchment paper in desired shapes. Bake for 8-10 minutes or until golden brown. Let cool and become crisp.

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