Duck Breast Prosciutto

You are air drying the prosciutto, and letting any internal oils and liquid run out. You are also ageing it.. This makes it taste better and gives it the correct consistency Palma ham and Pancetta are not hung or aged the same therefore different taste and textures.

As far as duck the dryer the duck I believe the crisper or better. It could be marinated but then thoroughly dry prior to cooking. If you left for 30 days I would not eat it. Unless your talking a Confuit type prep.

I have made duck prosciutto a few times and perhaps I can help.

I use a Kosher salt/sugar and herb blend which I slather all over the lobes.

Within 4 hours the breast are ready to rinse and wrap.

30 day cure???????

It would be inedible.

I wrap the breast tightly in cheesecloth, then tie off each end. I hang these in my fridge for about a month, but during that time, as the meat shrinks, the breasts have to be re-wrapped and retied a few times, How many times is subjective.

If no white mold appears on the cheesecloth while the drying process is happening this is a good thing and means that you are doing it right.

After a month has past, I unwrap ans taste. If it is what I am looking for good, if not, well then back to the fridge for a few more days.