Prosciutto is Pork, or in our case, Duck, that is thinly sliced and served uncooked; it is cured with salt in the refrigerator. This style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked meat.
adapted from a recipe from Bon Appetit
3 x 1 pound duck breasts with skin
1/2 cups sea salt
2 cups dark brown sugar
15 juniper berries, crushed
9 bay leaves, chopped or crushed
3 teaspoons coarse black Tellicherry pepper
3/4 tsp smoked sweet Hungarian paprika
With a sharp utility or filet knife, trim fat from breasts, leaving 1/4 inch layer. Save the fat, we’ll use it later.
Mix all other ingredients in a bowl.
Lay a sheet of plastic wrap or parchment paper on counter. Spread 1/3 cup dry ingredients mixture on the paper, matching the size of the duck breast.
Lay one duck breast on top of the dry ingredients with the fat side down.
spread another 1/3 cup dry mixture over meat.
Wrap duck breast tightly in parchment paper or plastic wrap.
Repeat steps 3-6 for each breast.
Place duck breasts on a baking sheet or low sided pan, fat side down, for at least 7 days- in the refrigerator.
After 7 or more days, unwrap the duck breasts, scrape off the dry ingredients. Using a long, sharp Chef’s knife, slice the meat thinly.