Well, I messed it all up again. I was reading Ruhlman & Polcyn's book on the train ride home the other day (month) and I thought, "why not?". Sounds pretty simple to make duck breast prosciutto. I have a good relationship with our broadliner rep so, free duck breasts! I buried the breasts in kosher salt for 24 hours. The next step would be to rinse them, cover with cheesecloth, and air-dry for a week. Typical me, I didn't have the foresight to acquire an appropriate area to air dry the breasts. And then the heat of the summer finally came (we're having a late summer). I scouted all over, but even the friend's garage was too hot to hang. I wasn't thinking when I started. So I was in a holding pattern for a week looking for a place to hang it all. I had rinsed the breasts and wrapped tightly in plastic, wrapped again, and refrigerated in a plastic container with lid. This sat for well over a week while I was looking at wine coolers on craigslist and generally forgetting about that project in the back of my fridge. Last Monday I took the breasts out of plastic, wrapped them in a little cheesecloth, and placed them on a wire rack inside my refrigerator. I know this is the wrong way to do it, but I didn't know what else to do. I wasn't going to commit to a wine cooler for that price at that time, so... So, anyway, my question is: Can I safely eat this duck? The salting time was 24 hours. Is that what makes it safe to eat? I really don't want to ask the DoH.