Duck Proscuitto

What you need

• duck breasts
• salt
• sugar
• congnac
• pepper
• cheesecloth, butcher's twine

Using the duck breasts I harvested from the duck for the duck rillettes, I made some duck proscuitto.

Make a 50/50 mixture of salt and sugar
Rub all over the breasts
Toss into a zip lock bag and pour in the extra salt/sugar
Put in the fridge for a couple of days
Pour out the accumulated liquid once a day or whenever you feel like it
Rinse off the sugar/salt and pat dry
Rub with some cognac (brandy, whiskey, burbon, sherry - whatever)
Sprinkle some pepper
Wrap each breast in cheesecloth
Using butcher's twine, tie each one up and dangle it from a fridge shelf
Let it dry for a couple weeks

You can then liberate it and slice very thinly.  Put it on some crackers and cream cheese.
Chop it up and sprinkle it on a salad like bacon bits.
Or just chew on it like jerky - you are your own master.