I have been making this lovely salt cured meat now for a number of years and I have to admit that I am starting to crave the idea of having this in the house, I instead to do a light apple wood smoke on it.
I only use my big meat duck breast for this, I let them rest and dry cure them with salt and spices per weight, While you could do it without pink Salt and you could do a wet cure if you wanted.. I have tried them all three ways and for this, I really like a dry salt cure, I have had the unsmoked (and they are good) and I have had them smoked (outstanding)
I went into the fall with a clutch of ducklings to grow out and I currently have some big fat extra drakes that are in need of processing. I will look forward to having some fresh meat in the house for some dishes but I am planning on making at least four to six breast into my Duck Prosciutto.
hmmm.. what are you dreaming of making and having in your menu plans soon?