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Duck Prosciutto

Course Appetizer, Brunch, Main Course, preserve, Sandwich, Snack
Total Time 8 days
Servings 2 breasts


  • 2 duck breast 7-8 ounces each
  • 1 1/2-2 cup salt


  • Pat the breasts dry. Place half of the salt in a nonreactive container. Place the duck on top of the salt. Make sure the breast are not touching each other or the sides of the container. Top with the remaining salt. The breast should be completely covered. Use more salt if needed. Refrigerate for 24 hours.
  • Rinse the salt from the breasts and pat dry. Wrap each breast in cheesecloth and butcher's twine. Hang to dry in a cool dark place between 50-60 degrees for 7 days. Duck should be firm but not hard. If the duck is mushy, continue drying for a couple more days until it firms up.
  • Store in the refrigerator and slice thinly to serve.