Duck prosciutto

Cure

6x Goosnargh or any local duck bests 

https://www.information-britain.co.uk/food/foodlegends/Goosnargh%20Duck/

https://www.countryclubuk.com/offers/larder/meat-and-game/now-simply-the-best-fresh-johnson-swarbrick-goosnargh-duck-2-8kg-to-3kg/

2.5kg table salt 

10g dry fennel

1kg smoked salt 

1kg celery salt 

5g mustard seeds

1kg sugar ( brown or custard ) 

1x star anise

fresh thyme 

1tbsp ground coriander

Step 1

Mix all the cure ingredients

Wash and dry duck breast, set aside to bring them up into the room temperature. 

You can use any seal container or tray, just sprinkle half of the dry mix on the bottom of the tray or box, lay duck breast pressing them gently down, then sprinkle rest of the cure mix on the top of the duck to cover them completely. Cling film and leave in the fridge for 3 days.

Step 2

After three days turn the duck up side down and cover again with the cure mix, leave in the fridge covered for another 2 days.

Step 3

Duck is ready. Wash off all the cure of the duck, dry and store in seal cointernet in the fridge for up to two weeks.