Homemade Prosciutto

Hanging a pork leg to make prosciutto isn't exactly a viable option for everyone, but duck breast prosciutto absolutely is.It's obviously technically not "prosciutto" but it is a delicious kitchen project that results in a delicious cured meat so you can't go wrong there. EQUIPMENT:Container Duck Breast INGREDIENTS: • Duck breast, skin on (moulard or muscovy are ideal) • kosher salt • *optionally you can use aromatics with the cure*Good aromatic choices: • peppercorns of any kind, thyme, ros

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Step 1

Trim your duck breast if uneven.

Step 2

Coat the bottom of a container that’s large enough to fit your breast plus a little extra room with ½ inch layer of kosher salt.

Step 3

Add in your aromatic choices if desired.

Step 4

Lay your duck breast in the salt and completely cover the top with salt and your remaining aromatics.

Step 5

Cover with a lid or plastic wrap and let it sit in the fridge for 24 hours.

Step 6

Once it’s darkened in color and is firm to the touch, rinse your breast thoroughly and pat it dry.

Step 7

You can crack black pepper on both sides if you’d like.

Step 8

To dry, wrap your breast in cheesecloth with kitchen twine lengthwise. Tie 3 more strands around in three even intervals along the breast, making sure that it’s tight enough to hold without coming undone.

Step 9

Take a long segment of twine and wrap it around the strand that runs lengthwise with the breast; enough so that it dangles. Use that twine to wrap around an anchor in your fridge.

Step 10

Let your breast hang dry in the fridge for 14-18 days.

Step 11

When your breast is ready, slice it as thinly as possible and serve