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BizRate Customer Certified (GOLD) Site - igourmet.com Reviews at Bizrate

 
FEATURED ITEM

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Natural Pekin duck breasts are preserved in a layer of sea salt, star anise, allspice, and orange peel. As the excess moisture is removed, the aromas of the spices are pulled in and the flavors of the rich duck are concentrated. As they share a similar process of dry curing, this product is sometimes known as "duck ham." Slow aging creates a beautiful balance between the firm meat and the silken texture of the fat. Serve with cherries macerated in port and whole grain mustard.

Smoking Goose Meatery produces handcrafted, flavor-packed protein treats. From their Indianapolis meat locker, Smoking Goose make both traditional and unique carnivorous concoctions including slow cured and smoked meats, salumi and fresh sausages. They only cure and smoke the meat from healthy animals raised on independent Indiana farms by people who care as much about the well being of the animals and the land as they do their own families. By taking the time to use traditional methods like seam butchering each animal, hand tying every piece, and curing without additional compound nitrates, Smoking Goose tend to every product with the same mindset: respect nature, honor tradition, and get hungry.

Use within 7-10 days of receipt.

Size: 8 ounces Item: 9298
$24.99

 






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Latest Customer Reviews for Prosciutto Style Duck Breast by the Smoking Goose
By Rebecca
from Oregon
on Nov 26, 2013
Lovely alternative to pork
I honestly disagree with the previous low ratings of this product. I wanted a pork-free substitute for traditional prosciutto. This product is, in my opinion, a nearly perfect solution. The cured duck breast that I received had a medium firm texture. I par-froze the duck breast, and then sliced it lengthwise on an electric meat slicer set to setting 2 (very thin). The prosciutto had the perfect ratio of fat to meat. The meat was a deep crimson color, and there were no overcooked (black) areas from the curing process. I tried a leftover end piece that was thicker than my slices, and I could definitely tell that it was duck. Still, I recommend the thinner slices, because the salt and concentrated flavors of the duck meat seem too strong to me in a thicker slice format. note: It looks small when shipped in it's vacuum sealed package, however, once sliced properly on an electric slicer, I found this to also be quite economical. I used 1/3 for an appetizer tray and froze the leftover 2/3 for later use.
By Homecook
from PA
on Nov 19, 2013
Cured duck, but not prosciutto
I agree with the other reviewed that this meat is cured hard, and doesn't have the elasticity of prosciutto. I don't think it's tasty either - it doesn't taste like duck, and doesn't have any particular complexity or other overtones to the flavor. It's pretty nondescript, and I wouldn't grab a second bit from a salumi platter.
By ivanchemist
from just down I-81 from Pittston
on Mar 18, 2013
tasty, but tough
Having previously enjoyed duck pastrami, I had great hopes for this product. Unfortunately, it was difficult for me to produce the paper thin slices seen at a good Italian deli, and the best I could do was difficult to eat
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