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Duck Breast Prosciutto @ Guy Grossi's Merchant

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by Lionel (subscribe)
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Published October 16th 2012
I was surprised to see the Parsuto de Anara or Duck Prosciutto on the menu of Merchant. This dish belongs to the annals of old Italian tradition and in Venice, the legs and thighs of geese are also cured in addition to breast meat. The result are silvers of dark and rich tasting duck proscuitto.
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Where: 495 Collins Street, Melbourne 3000
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