5 Duck Prosciutto

Makes about 1 pound.

Ingredients

• 1 ½ pound Moulard duck breast halves, skin on (2 pieces)
• 1 pound Kosher salt
• 10 Juniper berries
• 1 Tablespoon Black peppercorns
• 2 Bay leaves, chopped coarse
• 1 ounce Whole peeled garlic cloves
• ½ ounce Chopped fresh sage leaves

Steps

Day 1: Fabrication and Cure Application

1. Trim the edges of the duck skin so it is even with the meat. Using a very sharp knife, score the skin of the duck breasts in a ¼ inch cross-hatch pattern. Do not cut
   into the meat.
2. Pour half the salt into a sixth-hotel pan or other nonreactive container just large enough
   to hold the duck breast halves in one layer. Smooth the salt into an even layer.
3. Place the duck breasts on the salt at least ½ inch apart and cover them with the
   remaining salt. Place another sixth-pan on top and press the pans together. Place the
   pans in the refrigerator.

Day 2 to 3: Cure Penetration

Allow the duck breasts to cure in the refrigerator for 36 hours.

Days 3 to 13:Seasoning and Air-drying

1. Remove the duck breasts from the salt and rinse them thoroughly under cold water. Blot them dry.
2. Place the remaining ingredients in a small mortar and grind to a rough powder.
3.  Evenly coat the duck breasts with the seasoning powder and massage it in.
4. Wrap each duck breast in a single layer of cheesecloth and tie the ends with kitchen string. Make a loop at one end of each packet so you are able to hang it.
5. Hang the duck breasts in the refrigerator, preferably in front of the circulation tan, for 10 days.