I am experimenting with charcuterie. I tried making duck prosciutto and it is actually very nice. I cured the duck breast in kosher salt, sugar and spices for 2 days. Then I wrapped it in muslin and let it dry for 5 days in a slightly humid cellar.
My knife isn't so sharp so slicing thinly was a challenge. I tried it with a little cedar jelly and it was amazing. I also tried it with capers and was still good but better with the sweet and aromatic cedar jelly.
When slicing, I used the same rules as with salmon gravlax. Lay it skin side down and slice through the meat, then the fat and not through the skin.
The next time I make this, I will be smoking it slightly for added dimension.