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.
Cooking Light AUGUST 2008
1. 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.
2. 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.
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