Duck Prosciutto

1 whole duck breast, split, skin on (~1lb)

450g Kosher Salt

1.5g ground white pepper

Herbs/spices (optional)

Put half salt in non-reactive container such as tupperware or ziplock bag, just big enough to hold breast without touching.

Pour the additional salt over the top. Cover with plastic and refrigerate 24hrs.

Remove, rinse with cold water and pat dry. Dust both sides with pepper.

Wrap each breast in layer of cheese cloth and tie with string. Hang in Aging Case for 7 days. It should be stiff, but not hard.

Wrap in plastic. Keep refrigerated 3+ weeks.

Notes:

-It is important to weigh your duck breast to help ensure they have dried properly. Weigh before going in the salt, and again after 1 week in the refrigerator. The breast should lose approximately 50% of its original weight.

-Juniper, Allspice and Bay leaf would be a fairly traditional spice assortment, or you can take make it with Asian flavors as well if you use Cinnamon, Star Anise and Chinese 5 Spice.