Flock Together – Duck Prosciutto on Mockingbird Hill Menu

I’m excited to announce that Cured DC’s Duck Proscuitto made it on to the menu at Derek Brown’s (Passenger, Columbia Room) new sherry bar, Mockingbird Hill. Brown’s new joint is an exciting addition to DC’s emerging high-quality bar and cocktail culture. Sherry, as Brown put it, was in need of a re-awakening, and served along side fine Spanish and even local versions, will be fine Iberico and Virginia hams. Our duck prosciutto makes another tasty non-pork cured addition though. The salty sweetness of the fat and the decadent and rich nutty mouthfeel of the duck will knock your socks off when paired with Tio Pepe. But don’t take our word for it, DC’s Bright Young Things blog and the Washington Post agree, Brown’s new project is going to be a hit. Its truly an honor to have our product considered and selected among other fine DC artisanal brands including DC Brau, Three Stars, Green Hat Gin and Red Apron.

Duck Prosciutto at Mockingbird Hill

 

Duck and Salt

As we figure out the menu we’re getting started by producing some staples. Duck Prosciutto is an easy to produce fan-favorite and makes great entry-level charcuterie, it’s sweet, savory, familiar, a simple crowd-pleaser. But there is an art to simplicity, with only two real obvious ingredients, salt and 100% natural duck breast, the rest of the process demands patience, cleanliness and love. And yes, there’s some secret spices too!

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Next up, we’ll be sharing some insight into the process of breaking down a hog, well, half a hog at least!