Duck Prosciutto

🛒 Ingredients

• Duck Breast 25 g · 100 kcal

👨‍🍳 Instructions

1. Carefully trim excess fat from a fresh duck breast, leaving the skin intact; score the skin in a crosshatch pattern without cutting into the meat.
2. Generously coat the duck breast, especially the skin side, with a mixture of coarse sea salt and a pinch of sugar; optional additions include black pepper or fresh thyme.
3. Place the seasoned duck breast in a non-reactive container, cover, and refrigerate for 24-48 hours to cure, turning once during this period.
4. After curing, thoroughly rinse the duck breast under cold running water to remove all salt and pat completely dry with paper towels.
5. Wrap the dry duck breast in cheesecloth, tie it with kitchen twine, and hang it in a cool, dark, well-ventilated area (like a curing chamber or basement) for 2-4 weeks until firm to the touch.
6. Once cured and firm, unwrap the duck prosciutto and slice it very thinly against the grain before serving.