My favourite way to eat prosciutto is on its own. Freshly and thinly sliced, and nothing more. But the great thing about it is that it lends itself to many different ingredients. Fruit, cheese, bread, whatever you think may work.
Having my own home made duck prosciutto in the fridge prompted me to think up other ways to serve it, and with fresh figs currently in season it was a given that these plump little babies made it to the plate.
I wanted to keep it simple so a little goat curd joined in on the fun, as did my beloved truffle honey. Plus one of the ducks best friends – orange.
This recipe doesn’t call for measurements so go with whatever quantities you desire, should you choose to take the duck prosciutto plunge. Add things, subtract things; play around with it.