Duck Prosciutto

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Duck Prosciutto

Introduction

When I take out a duck prosciutto and cut thin slices off of it, people are amazed and delighted that something so complex in flavour can be prepared at home.

I am preparing a couple, one plain, one spiced this week, so that the students on our Fruits of the Garden course can taste what to expect from the fruits of their labour.

If you are thinking about home-curing this is a great place to start. The resulting prosciutto is rich, has great depth and best of all you will see the results in just over a week.

Aaron's Beetroot Risotto

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beetroot risotto

Introduction

Beets are easy to grow in the garden. We initially grew them for their greens as most of the markets and shops dispense with them. The Greeks often use beet greens in one of my favourite dishes 'Horta', I'll post a recipe soon.

Few dishes capture the smells and earthiness of the region as well as this. We serve it with a young local red such as a Chinon, Saumur Champigny or St. Nicholas de Bourgeueil, served slightly chilled.

This version serves four as a first course or accompaniment. It's good with grilled chicken or lamb.

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