We let the duck breast hang in the garage one extra day because we wanted to be sure that it was cured enough. The garage has been especially cold and we were worried that the drop in temperatures out there would slow the drying process.
I’m happy to report the prosciutto turned out really well. We ate a couple of slices plain and some with balsamic vinegar.
The whole breast before slicing (the powdery stuff on top is white pepper not mold):
We sliced the ends off for munching and my ability to take a picture that’s too dark is absolutely top notch isn’t it?
