I always have to laugh a little, mine never looks like the ones in the book or on the net in the recipe, but man does it take good! Here is my finished aged salted and Cured Duck Breast Prosciutto.. a thing of beauty to my eye at least..
The true test besides the taste buds is when you slice into that firm dark meat..
This meat can be used in any recipe that calls for salted beef, corned beef, you would never! know that this is duck, adore it..
Just another Day on the Farm 
What recipe do you use? We just processed some of our Muscovies and I’m always looking for good ways to prepare the meat. Thanks!
Hi, I used the base of how to make this recipe out of my Charcuterie book
Having said that, this time I used a spice mix that is easy for everyone to get, I used a prepared dried Tzatziki mix, along with the correct salt/sugar/pink salt mix, and then dried and was hot smoked, but could be cold smoked as well..
In case you had not found it, I have a recipe page on the site and it has a goodly amount of links out for use of the duck meat.
https://livingmydreamlifeonthefarm.wordpress.com/recipes/
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