Sweet Tea-Cured Duck Prosciutto
- Yield: 6 servings
- 4cups kosher salt
- 4cups brown sugar
- 12-- bags Earl Grey tea, cut open, leaves removed
- 1cup Luzianne loose tea
- 6-- moulard duck breasts
- Combine salt, sugar, Earl Grey and Luzianne tea leaves. Place half the mixture in a baking dish and top with the duck. Press the duck into the mixture. Pack the remaining tea mixture on top and around the duck. No part of the duck should be exposed. Wrap and place in the refrigerator 3 days.
- Remove the duck from the cure. With a dry towel, hold the duck over the sink and wipe off the cure. There will still be tea grounds stuck to the duck. Wrap the duck lightly in cheesecloth tie a loop around one end of the breast with kitchen string and hang from the bottom rack of the refrigerator for 2 weeks. Remove the cheesecloth and hang exposed for another 2 weeks, or until the duck has completely cured and dried. It will have the consistency of a well-done steak. Cut into thin slices.