Duck Prosciutto

Name: Duck Prosciutto
Yield: 4 servings
Ingredients: 1 2 1-pound boneless Moulard duck breasts with skin; 1 1 1/2 cups kosher salt; 1 1 cup (packed) dark brown sugar; 1 5 juniper berries, cracked; 1 3 bay leaves, crumbled; 1 1 teaspoon coarsely cracked black pepper; 1 1/4 teaspoon smoked paprika; 1 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 latienda.com.

From the kitchen of Carly

Salt-cured duck breast with the deep, savory complexity of juniper and bay. Seven days of patience yields silken, translucent slices that taste luxurious and impossible to stop eating. Serve thin alongside crusty bread and cornichons.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 1-pound boneless Moulard duck breasts with skin
11 1/2 cups kosher salt
11 cup (packed) dark brown sugar
15 juniper berries, cracked
13 bay leaves, crumbled
11 teaspoon coarsely cracked black pepper
11/4 teaspoon smoked paprika
1Ingredient 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 latienda.com.

Instructions

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.