An easy Duck Prosciutto recipe. Instead, use Moulard duck breasts. Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves or fig chutney.

Craft your own prosciutto using this recipe excerpted from Cured Meat, Smoked Fish, & Pickled Eggs © by Karen Solomon, photography © by Aubrie Pick, used with permission from Storey Publishing.

This easy duck prosciutto calls for only three ingredients and a week's worth of patience. It's worth it, though! Impress your family and friends by including thin slices of this simple nitrate-free home-cured meat on charcuterie boards, cheese plates, or on top of an arugula salad with lemon and parm. Delicious!

Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta.

This Goat Cheese Stuffed Rosemary Chicken in Prosciutto is VERY easy to make and a dish that your whole family will absolutely love!

Duck Prosciutto. It's been on my list of things to make for quite some time. Finally got around to it. I followed Michael Ruhlman's instructions, which

Two words for you…Homemade Duck Prosciutto. Okay maybe that was three, but you get the point. If you’re looking to create your own charcuterie, this is the perfect entry level dish. You don’t need any fancy drying chambers or any curing salt. This recipe only requires two ingredients, duck bre

Salt cured duck breast is one of the easiest dry-cured meats you can make. The basic recipe only requires duck breast and salt, but you can fancy it up with spices any way you choose.

Call it duck ham, prosciutto or bacon, this cured duck breast uses sugar and salt in style. Perfect to team with Thousand Island dressing for a reuben.