Experiments in Charcuterie - Part 3: Duck Tasting & Goat Prosciutto Day 1

The duck is ready! And goodness is it amazing!

Surprisingly delicious (okay, not a surprise)

I overdid it on the white pepper a bit, but overall it's excellent stuff. I particularly like it wrapped around melon, on cucumbers, and in the omelets I'm eating as I write this. All in all, VERY worth my time, I'll absolutely be doing it again.

Given my success with the duck prosciutto, I've decided to continue my experimentation but didn't really want to invest a lot into the various ingredients required for working with larger cuts of meat. Thankfully A neighbor was kind enough to gift me with a few 'extras' after seeing my earlier charcuterie posts. What did he gift me, you ask?

Experiments in Charcuterie - Part 2: Duck Prosciutto Recipe

A lot has happened on the charcuterie front since my last post. I'm about to begin the process of making my first violino di capra (whole leg goat prosciutto held like a violin when thinly sliced). But today I owe you an explanation of where I'm at in the process of the duck prosciutto and a how to so you can make your own. Don't worry, it's easier (and faster!) than you think.



The final product (I hope)

Spaghetti

Prep Time: 20 Minutes                         Cook Time: 3 Minutes                Add to MyFitnessPal

We've all tried for that perfect low-carb spaghetti - maybe it was pre-op, maybe post. We've been told time and again to try Zoodles, "just cut some zucchini like noodles and you'll be fine." First we boiled them and ended up with mush. Then we microwaved them and found our 'pasta' overly soft or else weirdly crunchy with a puddle of water at the bottom. It works, sure, but it's just not quite right, it might even get nauseating after a few bites when all we want is a little pasta. Today, that changes.


Zoodles that actually taste like noodles? YES!

Never again will you be stuck with 'pasta' that just doesn't hit the spot, with this little trick, your 'pasta' can and will actually taste like, and feel like, real al dente noodles.

Turkey Meatballs

Prep Time: 5 Minutes                        Cook Time: 10 Minutes                              Add to MyFitnessPal

Do you ever crave a big, heaping bowl of spaghetti and meatballs? If you're like me and have had weightloss surgery, there's nothing I can do to help you with the heaping part, but spaghetti and meatballs, it turns out, are a synch!

Can't believe how easy these are

These meatballs only take about 15 minutes from ingredients-in-the-fridge to meat-on-your-plate and the taste is incredible! And you don't even have to worry about breadcrumbs. Looking for the full spaghetti meal? Don't worry, that post is coming soon! These are also super versatile - I love them in curries, soups, sandwiches, pasta, and even tacos (weird, I know).