587329 Mon Jan 12 16:20:04 -0800 2009 2 31 Home Cooking 0 4320105 I tried making duck prosciutto using some breasts purchased from Whole Foods. I didn't know whether to leave the skin on or not, so I left two with skin on and two with skin removed. Per Michael Ruhlman's Charcuterie, I covered the breasts in kosher salt. Because they were very thin, I left them in the salt for about 20 hours rather than 24. I then rinsed and dried them and hung them in cheesecloth in the garage for a week. The ones with the skin stayed softer in the middle, more like regular prosciutto; the skinless breasts were a bit more like jerky. Problem is that the breasts all turned out way too salty. A single sliver tasted like about a teaspoon of salt. This was a failed experiment, but will not be in vain - I will use these to flavor soups or beans! Any remedies for this problem? Was it just too long in the salt? Is is just hopeless to use such thin breasts (they were honestly only about 3/4 inch thick prior to curing)? Any ideas would be appreciated. Mon Jan 12 16:20:04 -0800 2009 68840 jono37 1 4320345 The recipe I've used from my culinary text book (On Cooking, 4th ed.) call for covering the duck with salt AND sugar (and molasses, which I replaced with more sugar). The sugar really helps cut down on the saltiness. I recommend 2 parts salt 1 part sugar (by weight) but play around to find your preferred balance of salty/sweet. once you find one you like, its addictive stuff. As for the thickness of the breasts, I wouldn't worry too much. When making my first batch, my charcuterie instructor recommended pressing the breast during the curing process to expel more liquid. Good luck on your next batch Mon Jan 12 17:53:21 -0800 2009 4320105 256596 amcintyre 1 4320393 Thanks for the warning -- I'm planning to make duck prosciutto soon. Sounds like you should cut down the salting time a bit more. There's not really much difference between 20 and 24 hours. Also be sure you give them a very thorough rinse before hanging. Mon Jan 12 18:06:44 -0800 2009 4320105 53530 Zeldog