Charcuterie by Michael Ruhlman and Brian Polcyn is my new bible. My next project: duck prosciutto. This preparation is extremely easy. I purchased a whole Moulard duck breast (yes, the same ducks they use for foie), cut it in half, and completely covered the two pieces in salt. I’m going to let this cure in the fridge for about 36 hours, and then I’ll wrap the pieces in cheesecloth and let them hang in the fridge for about a week, or until they’ve lost 30% of their weight.