Duck Prosciutto

Duck Prosciutto, the way we make it

Make it at home

Ingredients

• *For the duck prosciutto cure:**
• 2 duck breasts (magret preferred), skin on, ~10–12 oz each
• 3 tbsp kosher salt
• 1 tbsp sugar
• 1 tsp coarse cracked black pepper
• ½ tsp dried thyme
• ½ tsp smoked paprika
• 2 bay leaves, crumbled
• *For plating:**
• 1 cup microgreens or baby arugula
• 2 tbsp good extra-virgin olive oil, divided
• 1 tbsp aged balsamic vinegar or balsamic glaze
• ¼ cup candied walnuts or hazelnuts
• ¼ small cantaloupe, sliced thin (optional)
• Coarse black pepper to finish
• Flaky sea salt to finish

Instructions

1. 1

   **Cure the duck:** Mix salt, sugar, pepper, thyme, smoked paprika, and crumbled bay leaves in a small bowl. Pat the duck breasts dry. Coat all sides evenly with the cure mixture, pressing it into the flesh.

2. 2

   **Wrap and refrigerate:** Wrap each breast tightly in cheesecloth or place uncovered on a rack set over a sheet tray. Refrigerate uncovered (or loosely covered with cheesecloth) for 3–5 days, turning once daily. The surface will dry and darken — this is correct.

3. 3

   **Check the cure:** The duck is ready when it feels firm throughout with slight give, similar to a firm slice of salami. Pat away any excess surface salt.

4. 4

   **Rest before slicing:** Remove from the refrigerator 10 minutes before serving. Using a very sharp slicing knife, cut paper-thin slices against the grain, keeping the fat cap intact on each slice.

5. 5

   **Dress the greens:** Toss microgreens or arugula with 1 tbsp olive oil and a pinch of salt just before plating.

6. 6

   **Plate:** Fan 6–8 slices of duck across a chilled board or plate. Mound the dressed greens alongside. Arrange cantaloupe slices if using.

7. 7

   **Finish:** Scatter candied nuts over the board, drizzle balsamic glaze lightly over the duck, then finish with the remaining olive oil and a crack of coarse black pepper. Serve immediately at cool room temperature.

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