Duck Prosciutto

from Michel Guerard at Eugenie-les-Bains

adapted by Judy O'Shea

serves 8 as a first course

2 large filleted duck breasts (magret)

1 cup Kosher salt or gros sel 

1/4 cup sugar 

2 sprigs fresh thyme

1clove garlic, peeled and minced 

1 bay leaf, torn into 4 pieces

1 teaspoon coriander, crushed (optional)

2 teaspoons black peppercorns, crushed

With a very sharp knife, trim away the skin on each fillet, leaving a thin layer of fat.

Mix all of the cure ingredients. Line a clean plate with plastic cling wrap and lay out 1/4 of the cure mix. Lay a fillet fat side down on the salt. Cover with another 1/4 of the mix and wrap tightly. Repeat with the second fillet. Refrigerate for 3 days.

Unwrap, completely wipe off the salt, give the fillets a quick rinse and dry thoroughly with plenty of paper towels. Now re-wrap each fillet in a doubled layer of muslin. Tie with string like a parcel and then hang each parcel from one of the racks in the refrigerator (if your refrigerator has racks). If not, place the wrapped parcels on a stainless cake cooling rack in the fridge - the aim being to maximize the air circulating around the parcel. After 2 weeks, the parcels should feel quite firm but not rock-hard.

Slice very thinly with a sharp knife. Do not cut until you are ready to use as the breast hams will darken on contact with the air. This can be delayed by brushing the meat with the faintest trace of a good extra virgin olive oil. Season with freshly ground black pepper.

Each duck breast should make 12 to 15 very thin slices to be placed on your favorite tossed salad.

I like to serve the duck prosciutto on a salad tossed with a blue cheese vinaigrette with very thin slices of under-ripe pears and a sprinkling of lightly crushed walnuts.