Duck Prosciutto Recipe
- 2 1-pound boneless Moulard duck breasts with skin
- 1 1/2 cups kosher salt
- 1 cup (packed) dark brown sugar
- 5 juniper berries, cracked
- 3 bay leaves, crumbled
- 1 teaspoon coarsely cracked black pepper
- 1/4 teaspoon smoked paprika
- Ingredient info: Look for juniper berries in the spice section of better supermarkets. Smoked paprika is available at better supermarkets and at specialty foods stores and .
- Using a small knife, trim all but a 1/8″ layer of fat from each duck breast; reserve fat for rendering. Mix remaining ingredients in a medium bowl.
- Arrange 2 sheets of plastic wrap side by side on a work surface. Spread 1 scant cup salt mixture (do not pack) in center of each sheet, spreading mixture to match the size of the duck breasts. Top each with 1 duck breast, fat side down. Spread remaining salt mixture over meat, dividing equally. Bring plastic wrap up and over each duck breast, wrapping tightly. Place on a small rimmed baking sheet, fat side down, and refrigerate for 7 days to cure.
- Unwrap duck breasts. Scrape off salt mixture (do not rinse). Using a long, sharp knife, thinly slice meat.
