Figs With Duck Prosciutto and Sorrel
Published September 2, 2000
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 teaspoons honey
1 teaspoon Dijon mustard
5 ounces duck prosciutto, cut thinly into 4-inch-long slices (see note)
12 sorrel leaves, stacked, sliced in half lengthwise
12 ripe figs, halved lengthwise
Nutritional analysis per serving (12 servings)
11 grams carbs; 8 milligrams cholesterol; 66 calories; 1 gram fat; 2 grams fiber; 326 milligrams sodium; 4 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a small bowl, whisk together the honey and mustard.
- Step 2
On a work surface, lay out the prosciutto slices and top each with a sorrel strip. Using a pastry brush, coat each lightly with some of the honey mustard. Place a fig, rounded side down, in the middle of each strip and wrap the prosciutto and sorrel around it. Push a toothpick from the base of each parcel through the top, pinning together the overlapping prosciutto and sorrel. Transfer to a serving platter and serve.
Available by mail order from D'Artagnan, (800) 327-8246.
Private Notes