Recipe for duck prosciutto
Ingredients
500g salt (sea salt if you can afford it)
1 duck breast with the skin on.
Method.
Lay half the salt mixture in a suitable container (a takeaway plastic tub works well).
Lay the duck breast skin-side-up on the salt.
Cover with the remaining salt, ensuring no flesh is exposed.
Put in the fridge for 24 hours.
Remove the duck breast from the salt and rinse thoroughly.
Discard the salt.
Dry the duck breast and weigh. Record the weight.
Wrap the duck breast in muslin cloth and tie with string and hang from a shelf in your fridge. If you don’t have space for this, you can lay it uncovered on a small rack.
Leave for around two weeks, weighing the breast every few days.
When 20% of the weight is lost you’re ready to eat.
Wrap tightly in cling film and store in the fridge for up to two weeks
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