Duck Breast Prosciutto



2 Duck Breasts - Skin on 
Kosher Salt - 1 Tsp per 100g meat
Brown Sugar - 2 Tsp per 100g meat
Paprika - 1/8 Tsp per 100g meat
Black Pepper - 1 Tsp per 100g meat
Juniper Berries - 2 per 100g meat
Nutmeg - 1/8 Tsp per 100g meat
Ground Mace - 1/8 Tsp per 100g meat
Salumi Banquet Bag - Small - 1 bag per 2 breasts

1- Score duck breast skin deeply to allow the dry cure to penetrate to the meat.
2- Mix all dry cure ingredients thoroughly. Cover duck breasts entirely, thoroughly rubbing into all folds, scores and crevices. 
3- Place in an air-tight zip-lock bag and place in the fridge for 7 days. Turn every 24 hours.
4- Remove from bag and rinse thoroughly.
5- Place into the bottom corners of the Banquet Bags, vacuum and seal.
6- Place in the fridge and allow to age for 4 - 6 weeks / approx 35% weight loss.
7- Slice as finely as possible and enjoy!