Because duck is unlike chicken, in that it is red meat, they are frequently used in ways that we would not use chicken. Duck prosciutto is just like ordinary prosciutto that is made with pork. The uncooked breast, with its skin and fat intact, is cured in salt and hung to dry. And that's it! With a distinct duck flavor, it can be used just like ordinary prosciutto. Its saltiness makes it a great accompaniment with something sweet. Like ordinary prosciutto, it can be cut paper thin and eaten on a slice of mellon, or a warmed date, or simply by itself. Wrap it in plastic and it should last several weeks in the refrigerator.
1. Wash, dry, and completely cover the duck breast in kosher salt. Using a jar or bowl, apply some weight to the breasts. Place in the refrigerator for 24 hours.
2. Rinse and pat dry. The breast will have darkened in color. Lightly dust with white pepper to deter any insects and wrap in cheesecloth.
3. Hang to dry, ideally in a cool place (50-60 degrees), for 7 days.
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