I happened to mention to someone that I was in the mood for some Peking Duck and Gewurztraminer, and they mentioned that they enjoyed some "duck cold cuts" the other night - has anyone heard of this? I've had duck in several of its processed forms, but have never come across a cold cut. I don't even know why one would bother with a duck cold cut...

Smoked, I'm guessing. I've had an appetizer of thinly sliced cold smoked goose in a nice restaurant.

Maybe they mean duck "prosciutto." The breast is cured and then sliced thinly. It's delicious, especially the fat layer.

quote:

Originally posted by Board-O:
Smoked, I'm guessing. I've had an appetizer of thinly sliced cold smoked goose in a nice restaurant.

I had a charcouterie plate with some similar meats and it was quite delicious...

quote:

Originally posted by futronic:
Maybe they mean duck "prosciutto." The breast is cured and then sliced thinly. It's delicious, especially the fat layer.

Do you have any local places that you can recommend?

quote:

Originally posted by The Economist:

quote:

Originally posted by Board-O:
Smoked, I'm guessing. I've had an appetizer of thinly sliced cold smoked goose in a nice restaurant.

I had a charcouterie plate with some similar meats and it was quite delicious...

quote:

Originally posted by futronic:
Maybe they mean duck "prosciutto." The breast is cured and then sliced thinly. It's delicious, especially the fat layer.

Do you have any local places that you can recommend?

Scheffler's Deli and Whitehouse Meats at the St. Lawrence Market carry it. The other Whitehouse locations in the city will also have it. Technically you could go to Cumbrae's, Pusateri's, etc, also. It's all coming in from Quebec anyway, just like the majority of other duck products.

Board-O: No need to order from d'Artagnan when we can get all this stuff by basically walking down the street. Besides - cross-border shipping of meat and cheese is a pain in the ass and almost as contentious as shipping wine.

The markets near us carry it.

This is great; thanks to both for links and locations. I might swing by the market this evening and pick some up to enjoy with a... not sure, but something that will cut through the fat.

In Aix-en-Provence, many years ago, I had what amounted to, something between duck ceviche and duck priscutto. It was cured/brined and served without ever having been warmed. Had it on a salad. Quite good.