Duck Prosciutto

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   1.

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   Pour half of the salt into a non reactive container that will hold the breasts snugly without them touching.

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   Place the duck breasts on the salt, skin side up if the skin is still on.

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   Pour the remaining salt on top and pack it well with your hands.

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   2.

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   Cover the container with plastic and place it in the refrigerator for 24 hours.

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   3.

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   Remove the breasts from the salt, rinse them well under water, and pat them dry.

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   They should be a deeper red and feel firm to the touch.

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    4.

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    Dust the breasts with pepper and wrap them individually in cheesecloth.

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    Tie one end with a piece of string which you can use to hang it if you want.

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    5.

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    Hang in a cool place (50-60 degrees) with relative humidity for 5-7 days until the flesh is stiff but not hard throughout.

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    Remove from the cheesecloth and slice thinly to serve.

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    These will keep refrigerated for about one month or so.

No additional tips available.