Directions:
- Pour 1 1/4 cups kosher salt in an 8-inch square baking dish; arrange duck breast halves, skin side up, in a single layer over salt. Top duck with remaining 2 3/4 cups kosher salt, pressing down to pack. Cover and refrigerate 24 hours. Remove duck from salt; discard salt. Rinse duck thoroughly under cold water; drain. Pat duck dry; sprinkle evenly with freshly ground black pepper.
- Place each breast half on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Hang duck in refrigerator for 2 weeks. Unwrap; cut prosciutto into very thin slices. Store in an airtight container in refrigerator up to 5 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8.22 Kcal (34 kJ) | ||
| Calories from fat | 1.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Cholesterol | 8.1mg | 3% | |
| Sodium | 10180.25mg | 424% | |
| Potassium | 1.53mg | 0% | |
| Total Carbs | 0.07g | 0% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 1.6g | 3% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 27.97 Kcal (117 kJ) | ||
| Calories from fat | 5.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 0% | |
|---|---|---|---|
| Cholesterol | 27.57mg | 3% | |
| Sodium | 34634.16mg | 424% | |
| Potassium | 5.2mg | 0% | |
| Total Carbs | 0.25g | 0% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 5.44g | 3% | |
| Vitamin C | 0.6mg | 0% | |
| Iron | 0.8mg | 1% | |
| Calcium | 3.5mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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