Let me know if you try this Kyle. I am curious about the results.
Cured Duck Breast “Prosciutto”
2 large whole boneless duck breast skin on
2 1/2 tablespoons salt
2 teaspoons dried thyme
1 bay leaf, crumbled
1 teaspoon freshly ground black pepper
Lay the duck skin side down on a cutting board. Pull off the tiny tenderloins and save them for another purpose. With a sharp knife divide each heart-shaped breast into 2 pieces along the natural division in the centre. Trim any extra skin protruding from the edges.
Combine the salt, thyme, bay, and black pepper in a small bowl. Evenly sprinkle both sides of each of the 4 half-breast with the mixture. Arrange the breast in a single layer on a platter, cover, and refrigerate for 48 hours, turning them 2 or 3 times over the course of the 2 days
Drain any accumulated juices and pat the breasts dry. Wrap each piece in cheesecloth and tie a knot on each end with butcher’s twine, leaving a 12 inch length of twine on each end from which to hang them.
Hang the breasts for 10 days in a dry, cool place (we use the wine cellar), making sure they hang free and are not touching each other. Now turn them and hang them from the other end for another 8 to 10 days or until they are quite firm to the touch. Remove the cheesecloth, wrap the breast in parchment paper or plastic film, and refrigerate for up to 2 weeks.,
To serve, slice as thinly as possible on the diagonal with a very shharp knife.
