Duck prosciutto from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

  • duck breasts
  • kosher salt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on January 23, 2011

    Wow. Can't believe how easy it was and the fantastic outcome. At the end it had lost about 30% of its weight. It's best when cut into super thin slices. Photo here: http://forums.egullet.org/topic/117030-cooking-with-ruhlman-polcyns-charcuterie/page__st__600__p__1894776#entry1894776

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