Duck magret prosciutto with fine herbs

Name: Duck magret prosciutto with fine herbs
Prep time: 30 min
Yield: 2 breasts
Cuisine: Québécoise
Ingredients: 2 duck magrets; About 4 cups coarse salt; 10 fresh thyme sprigs; 6 fresh oregano sprigs; Cheese cloth and butcher’s twine

Preparation 30 min + 10 to 12 days
Refrigeration 24 h
Servings 2 breasts
Freezing Absolutely

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Ingredients

2 duck magrets
About 4 cups coarse salt
10 fresh thyme sprigs
6 fresh oregano sprigs
Cheese cloth and butcher’s twine

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Preparation

In a small dish with high rims, pour about 1 cm of salt in the bottom.
Place the duck breasts on the salt, skin up. Pour enough salt to cover the breasts.
Cover with plastic wrap and reserve in the fridge for 24 hours. Rinse with cold water to remove salt and pat with paper towels.
Place the breasts on cheesecloth, flesh up, and spread the herbs. Wrap with cotton cloth so that it has 2 or 3 layers, and tie securely with string. Suspend in a cool, slightly damp room for 10 to 12 days until the meat is firm and dark and the duck have lost 30% of its weight. (I made it in my kitchen at 20°C with 30% humidity.) Place in the fridge for 30 minutes, slice thinly and serve with fruits, crackers and cheese!