Duck Breast Prosciutto
- 2 duck breasts
- Kosher salt, to cover
- 1/8 oz. pink curing salt
- 2 tsp. black pepper
- Cover the bottom of a shallow, non-reactive pan in a blanket of salt.
- Place each breast in the blanket of salt, skin side up, and ensure that breasts do not touch each other.
- Cover with remaining salt.
- Cover pan with plastic wrap and refrigerate overnight.
- Remove the breasts from the pan.
- Sprinkle with black pepper and wrap in cheesecloth.
- Hang in a cool, dry place until the breasts feel firm to the touch, but not hard.
- Estimated time: 2 to 3 weeks.
- Slice thin and enjoy.
duck breasts, kosher salt, salt, black pepper
Taken from www.foodgeeks.com/recipes/21838 (may not work)