Best duck prosciutto in Senoia, GA

Served at Revolution, on the charcuterie menu.

Duck Prosciutto

$10.00

Where this dish comes from

Duck prosciutto is an Italian-American charcuterie tradition rooted in the broader European practice of dry-curing whole muscle cuts without heat. While pork prosciutto crudo from Parma and San Daniele holds DOP status, cured duck breast appears across northern Italy — particularly in Veneto and Friuli — where duck farming has been integral to the agricultural economy for centuries. The technique migrated to the United States with Italian immigrants and became a staple of artisan charcuterie programs. Unlike pork, duck breast cures in a matter of days rather than months due to its smaller mass, making it accessible for restaurant house-cure programs.

Make duck prosciutto at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

Make it at home

*For the duck prosciutto cure:**
2 duck breasts (magret preferred), skin on, ~10–12 oz each
3 tbsp kosher salt
1 tbsp sugar
1 tsp coarse cracked black pepper
½ tsp dried thyme
½ tsp smoked paprika
2 bay leaves, crumbled
*For plating:**
1 cup microgreens or baby arugula
2 tbsp good extra-virgin olive oil, divided
1 tbsp aged balsamic vinegar or balsamic glaze
¼ cup candied walnuts or hazelnuts
¼ small cantaloupe, sliced thin (optional)
Coarse black pepper to finish
Flaky sea salt to finish

**Cure the duck:** Mix salt, sugar, pepper, thyme, smoked paprika, and crumbled bay leaves in a small bowl. Pat the duck breasts dry. Coat all sides evenly with the cure mixture, pressing it into the flesh.
**Wrap and refrigerate:** Wrap each breast tightly in cheesecloth or place uncovered on a rack set over a sheet tray. Refrigerate uncovered (or loosely covered with cheesecloth) for 3–5 days, turning once daily. The surface will dry and darken — this is correct.
**Check the cure:** The duck is ready when it feels firm throughout with slight give, similar to a firm slice of salami. Pat away any excess surface salt.
**Rest before slicing:** Remove from the refrigerator 10 minutes before serving. Using a very sharp slicing knife, cut paper-thin slices against the grain, keeping the fat cap intact on each slice.
**Dress the greens:** Toss microgreens or arugula with 1 tbsp olive oil and a pinch of salt just before plating.
**Plate:** Fan 6–8 slices of duck across a chilled board or plate. Mound the dressed greens alongside. Arrange cantaloupe slices if using.
**Finish:** Scatter candied nuts over the board, drizzle balsamic glaze lightly over the duck, then finish with the remaining olive oil and a crack of coarse black pepper. Serve immediately at cool room temperature.

Cheffy’s note

Duck prosciutto is a dry-cured duck breast that channels the spirit of traditional prosciutto crudo but delivers a richer, gamier flavor profile thanks to the fat cap unique to magret. The cure must be balanced — too much salt and you lose the delicate iron-forward sweetness of the duck; too little and the texture never tightens properly. Slicing paper-thin against the grain is non-negotiable: it transforms the slice from chewy to silky, letting the fat ribbons dissolve on the palate.