Make this duck prosciutto for a salty, citrusy addition to your charcuterie board.
- 1 high quality duck breast
- Fine sea salt
- 1 tsp black pepper
- Zest of 1 orange
- 1 muslin cloth
- Place the duck breast into a shallow tray and cover with salt, making sure the underside is completely covered too.
- over the whole tray with plastic wrap and leave at room temperature for 24 hours. Remove the duck from the cure and wipe clean of all salt.
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