Prosciutto-Wrapped Duck with Gumbo Gravy

Southern Living
Prosciutto-Wrapped Duck with Gumbo GravyRecipe

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Use paper-thin sliced prosciutto to wrap the duck, and sub chicken thighs for wild duck if needed.

Makes 6 to 8 servings


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2 cups buttermilk
2 tablespoons hot sauce
1 1/2 teaspoons kosher salt
8 wild duck breasts or skinned and boned chicken thighs
1/2 teaspoon Cajun seasoning
8 thin prosciutto slices
2 tablespoons vegetable oil


Hands-on: 20 Minutes
Total: 10 Hours, 35 Minutes

1. Combine first 3 ingredients in a zip-top plastic bag; add duck and seal. Cover and chill 8 hours.

2. Preheat oven to 400°. Remove duck; discard marinade. Pat duck dry; sprinkle with Cajun seasoning. Wrap each duck breast with 1 prosciutto slice.

3. Brown duck in hot oil in a skillet over medium-high heat 2 minutes on each side. Place duck on a wire rack in a jelly-roll pan.

4. Bake at 400° for 6 minutes (10 for chicken) or until a meat thermometer registers 145° or to desired degree of doneness (165° for chicken). Let stand 10 minutes. Serve with rice and gravy.

Created date

November 2014