Duck Proscuitto

You’ll love how well the salty, paper thin slices of this delectable prosciutto marry with fruits like cantaloupe, mango or Bose pears.

1                      Moulard duck breast (magret), about 1 pound

⅓ pound         coarse salt

½ cup              red wine vinegar

                         ground white pepper

1.      Score skin side of breast diagonally into small squares, taking care not to cut the flesh of the duck. Burry breast in salt overnight.

2.      Rinse off salt by dipping breast into vinegar for 1 to 2 seconds.  You do not want magret to regain moisture it lost in the salt.  Cover breast generously with ground pepper on all sides.

3.      Wrap in cheesecloth and hang in a dry, well ventilated, cool (max. 60º F) place for about 15 days; the basement, not too far from the broiler, is the ideal location.  When the magret becomes firm, it is ready.  Unwrap and cut on the diagonal into paper-thin slices.  Serve with sliced cantaloupe, wrapped around breadsticks or in a sandwich.

Recipe compliments of Aux Champs d’Élisé