9 Duck-Breast Prosciutto

Makes 1 breast, about 1 pound.

Ingredients

• 1 Moulard duck breast, about 1 pound, trimmed.
• 6 ounces Kosher Salt
• 1 Cup Water
• ¼ Cup Distilled White Vinegar
• 1 Tablespoon Black Peppercorns
• 1 Tablespoon Fennel Seeds
• 2 Tablespoons Coriander Seeds

Steps

1. Cover the duck breast with the salt and cure for 48 hours under refrigeration at 40°F in a noncorrosive container with plastic wrap on top. Cover the container with a lid.
2. Combine the water and vinegar. Rinse the duck breast with this solution. Blot the duck breast dry with paper towels.
3. Mix the peppercorns, fennel, and coriander seeds, and grind in a spice grinder.
4. Cover the duck breast with the seasonings. Wrap the duck breast in cheesecloth and tie the ends of the cheesecloth with twine.
5. Hang the duck breast to dry in a 58°F and about 70 percent humidity with good air circulation for 14 days.
6. Unwrap the duck breast and slice thinly to serve.
7. It may be wrapped well and refrigerated for up to 3 weeks.