2 eight ounce boneless duck breast halves
4 Cups Kosher Salt
Freshly ground pepper to taste
Pour 1/14 cups of the kosher salt into an eight inch square baking dish and arrange the duck breast halves with the skin side up. Place the remaining kosher salt on top of the duck breasts, making sure to cover the breasts completely and pat the salt down. Cover the dish and refrigerate for 24 hours. Remove the duck from the salt and brush off remaining salt from the meat and skin.
Rinse the duck breasts thoroughly under cold water, pat the meat dry and sprinkle evenly with black pepper to taste.
Place each dusk breast on a double layer of cheesecloth, bunch the edges of the cheesecloth and tie the ends together. Hang the breasts in the refrigerator for two weeks. When done, remove the duck breasts from the cheesecloth and slice thinly and plate (duck prosciutto goes exceptionally well with parmigiano-reggiano cheese, melon, and a light salad). Refrigerate any unused duck prosciutto in a sealed container for up to a week.
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