I love prosciutto but since it takes over a year to make, I’ll settle for the duck version.  I jumbled a several different recipes together and came up with this.  Not sure if I’m qualified to be playing with food just yet.

2 pounds Duck Breast

3 1/2 cups Salt

2 cups Brown Sugar

10 Juniper Berries, cracked

1 tsp Black Peppercorn, cracked

1 tsp Smoke Paprika

1 tsp Fennel Seed

1 tsp Garlic Powder

1.  Mix all of the dry ingredients in a bowl.

2.  Cut out a large piece of plastic wrap and pour dry cure onto it to cover the duck breast.  Place the duck breast over the cure and pour additional cure to cover.  Tightly wrap plastic and tie ends.  Store with skin side down and repeat with remaining breasts.

3.  Cure for 3 days.  Cure for 2 days.  Wash and dry.  Wrap in cheese cloth and store in 50-60F area dark and humid for 14 days.