This easy duck prosciutto recipe will leave you wondering why you haven’t made this before now. Plus, there’s something so satisfying about slicing up charcuterie you cured yourself!
![duck prosciutto slices](https://www.vintagekitchenvixen.com/wp-content/uploads/2020/05/nitrite-free-duck-prosciutto.jpg)
THE PERFECT CURING PROJECT FOR BEGINNERS
Before making this easy duck prosciutto recipe for the first time, I thought curing meat was a complicated process best left to the pros.
Michael Ruhlman and Brian Polcyn, the authors of Charcuterie: The Craft of Salting, Smoking and Curing, showed me I was wrong.
Their recipe, which is the one I’ll be sharing with you today, calls for three simple ingredients: kosher salt, a duck breast, and white pepper.
Other than that, you’ll need a non-reactive container (like glass), cheesecloth and kitchen string.
Oh, and a bit of time and a cool spot for curing.
You might not want to hear this, but you’ll need a minimum of eight days from start to finish.
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