Pour 1 1/4 cups kosher salt in an 8-inch square baking dish; arrange duck breast halves, skin side up, in a single layer over salt. Top duck with remaining 2 3/4 cups kosher salt, pressing down to pack. Cover and refrigerate 24 hours. Remove duck from salt; discard salt. Rinse duck thoroughly under cold water; drain. Pat duck dry; sprinkle evenly with freshly ground black pepper.
Place each breast half on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Hang duck in refrigerator for 2 weeks. Unwrap; cut prosciutto into very thin slices. Store in an airtight container in refrigerator up to 5 days.
This is quite tasty and easy to make, and home-made prosciutto will really impress guests. You need to plan ahead - but the 'hands-on' time is minimal. The video helped quite a bit. I hung my duck in my unheated garage during January/February and it worked very well. My Spanish husband thought it was as good as commercial cured pork prosciutto (jamon) he has had in Spain. I served this on toasted baguette with olive oil.
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