Duck Prosciutto

Ingredients
Yield: 1 ea.
1 ea. Whole, boneless duck breast (2 lobes)
2 c. Kosher salt
1/1 tsp. Curing salt (pink)
1 c. Vinegar, white
1/2 tsp. Ground coriander
1/2 tsp. Ground fennel
1/2 tsp. Ground white pepper
1/4 tsp. Ground cardamom
Preparation Instructions:
1. Rinse the breast under cool water and pat dry with paper towel. In a small bowl combine the Kosher
salt and curing salt and mix until well blended.
2. Pour half the salt on a sizzler pan, place the breast on the salt and pour the remaining salt over it until
it is completely covered. Cover with plastic wrap and refrigerate for 48 hours.
3.When the salting stage is finished, combine the coriander, fennel, cardamom and pepper in a small bowl and
set aside.
4. Pour the vinegar in a bowl, then remove the breast from the salt and place it into the vinegar, agitating the
breast to remove all the salt. Then run it under cold running water for a final rinse. Dry the breast with paper
towels and rub it all over with the spice mixture. Wrap the breast in a piece of cheesecloth and knot it off at
both ends with butcher's twine, leaving one end with extra twine. Make a loop at end of excess butchers twine.
5. Now hang in walk-in or reach-in cooler. (I insert twine through shelving unit and place a plastic knife through
loop to prevent it from falling back through)
6. Let it cure until the breast begins to feel firm but not dry, approximately 2 weeks.
7. Remove from refrigeration, and hang in dry area for 2-3 weeks to complete the drying process.
8. Unwrap and slice then and serve as you would pork prosciutto. Wrap left over in plastic wrap and
refrigerate. It will last for several weeks.