"Peter Aitken" > wrote in message
...
> Afrer buyng the new book Charcutere - a wonderful book by the way if you
are
> not afraid of fat -

"Give in to the lipid side, Luke!"

> and two are turning into "duck prosciutto." I hope this
> turns out as good as it sounds - it's quite simple. The breasts are
> completely covered with salt for a day then removed, rinsed, dried, dusted
> with pepper, and wrapped in cheesecloth to hang in a cool place for a
week.

That sounds really good; I presume the use of such is pretty much
wherever you'd try "normal" prosciutto. Can't wait to hear how this
turns out.

Bob M.