Classic prosciutto is salt-cured ham; we use a similar curing method for duck breasts. Hang the duck from a rack in the refrigerator as it cures so air can circulate around it. For the tastiest results, do not trim the fat from the breasts. We tried this recipe with several brands of kosher salt and found Morton coarse kosher salt best preserved the duck's distinctive flavor. Serve with Parmigiano-Reggiano cheese and cantaloupe.
4 cups kosher salt, divided
2 (8-ounce) boneless duck breast halves
1/2 teaspoon freshly ground black pepper
How to Make It
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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