Preparation info

    • Difficulty


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

This is a delicious dish, made with an ancient method of preservation. You can hang it for 15 to 30 days, depending on how dry you want it. I make them 40 at a time! I like serving it in the traditional manner—with half of a peeled ripe fig, some melon or slices of pear, shaved fennel and arugula, or drizzled with fennel oil.


  • 1 tablespoon kosher salt
  • 1/2 teaspoon thyme
  • 1 bay leaf


  1. Combine salt with spices and herbs.
  2. Trim duck breast of excess skin, tenderloin, and sinews. Rub spice mix into breast. Place on a plate and wrap with plastic wrap. Cure for 24 hours or longer. Brush off excess rub, wrap in cheesecloth and hang in cooler for 15 days. Trim excess fat. Slice very thin. The prosciutto may be frozen and cut on a meat slicer.