Duck Prosciutto

Prep time 1 hour + 15 hours + 3 weeks curing time
Servings 6


2 duck breasts

1kg salt

Freshly cracked pepper

For the herb mix

1/2 tbsp dried thyme

1/2 tbsp dried marjoram

1/2 tbsp dried basil

1/2 tsp dried rosemary

1/2 tsp dried sage

1/2 tsp chilli flakes

1 tsp fennel seeds

Duck Prosciutto


Trim duck of any sinew. Place half of the salt into a non-reactive container and nestle the duck breast skin side up into salt. Completely cover with the remaining salt and place in the fridge for 15-24 hours (no longer than this as the end result may become too salty).

Scrape salt off and wash the duck 2-3 times in freshwater. Pat dry. Generously sprinkle over pepper on both sides of duck and then sprinkle over the herb mix. Wrap each duck breast in a clean tea towel and let cure in the fridge for 3 weeks. Check every week to ensure the duck is curing nicely.

Thinly slice and serve with croutons, butter and cornichon or serve in a salad.