Duck "Prosciutto"
Photo by Becky Luigart-Stayner
Ingredients
- ½ teaspoon freshly ground black pepper
- 2 (8-ounce) boneless duck breast halves
- 4 cups kosher salt, divided
1. Pour 1 1/4 cups kosher salt in an 8-inch square baking dish; arrange duck breast halves, skin side up, in a single layer over salt. Top duck with remaining 2 3/4 cups kosher salt, pressing down to pack. Cover and refrigerate 24 hours. Remove duck from salt; discard salt. Rinse duck thoroughly ...
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