Hanging a pork leg to make prosciutto isn't exactly a viable option for everyone, but duck breast prosciutto absolutely is.It's obviously technically not "prosciutto" but it is a delicious kitchen project that results in a delicious cured meat so you can't go wrong there.
Duck breast, skin on (moulard or muscovy are ideal)
*optionally you can use aromatics with the cure*
Good aromatic choices:
peppercorns of any kind, thyme, rosemary, bay leaf, juniper berries, coriander seeds, citrus zest, fennel seeds
Trim your duck breast if uneven.
Coat the bottom of a container that’s large enough to fit your breast plus a little extra room with ½ inch layer of kosher salt.
Add in your aromatic choices if desired.
Lay your duck breast in the salt and completely cover the top with salt and your remaining aromatics.
Cover with a lid or plastic wrap and let it sit in the fridge for 24 hours.
Once it’s darkened in color and is firm to the touch, rinse your breast thoroughly and pat it dry.
You can crack black pepper on both sides if you’d like.
To dry, wrap your breast in cheesecloth with kitchen twine lengthwise. Tie 3 more strands around in three even intervals along the breast, making sure that it’s tight enough to hold without coming undone.
Take a long segment of twine and wrap it around the strand that runs lengthwise with the breast; enough so that it dangles. Use that twine to wrap around an anchor in your fridge.
Let your breast hang dry in the fridge for 14-18 days.
When your breast is ready, slice it as thinly as possible and serve.