Duck "Prosciutto"

Name: Duck "Prosciutto"
Ingredients: 4 cups kosher salt, divided; 2 (8-ounce) boneless duck breast halves; 1/2 teaspoon freshly ground black pepper

3 ingredients

2 steps

Ingredients

4 cups kosher salt, divided
2 (8-ounce) boneless duck breast halves
1/2 teaspoon freshly ground black pepper

Directions

1

Pour 1 1/4 cups kosher salt in an 8-inch square baking dish; arrange duck breast halves, skin side up, in a single layer over salt. Top duck with remaining 2 3/4 cups kosher salt, pressing down to pack. Cover and refrigerate 24 hours. Remove duck from salt; discard salt. Rinse duck thoroughly under cold water; drain. Pat duck dry; sprinkle evenly with freshly ground black pepper.
2

Place each breast half on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Hang duck in refrigerator for 2 weeks. Unwrap; cut prosciutto into very thin slices. Store in an airtight container in refrigerator up to 5 days.