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Prosciutto-Wrapped Duck with Gumbo Gravy

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Hands-on time 20 mins
Total time 10 hrs, 35 mins

Makes 6 to 8 servings

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


  • 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
  • Gumbo Gravy
  • Perfect Pot of Rice

How to Make It

  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.