Making Duck Procuitto

Every restaurant I go to now is doing charcuterie! so...I decided I had to do it too. I bought Charcuterie by Michael Ruhlman and Brian Polcyn. Great book, well laid out with easy to understand recipes. The problem is, of course, for some of this stuff you need a lot of special equipment and ingredients. There were, however, a couple of things that seemed pretty easy to do - duck prosciutto and duck confit.
I bought a duck breast, two duck legs and a tub of duck fat from a meat place in St Lawrence Market and set to work. Simple! I packed the duck breast in kosher salt in a baking dish, covered it with plastic wrap and left in in the fridge for a couple of days. When I took it out it seemed denser, heavier and slightly shrunken. I rinsed it off, wrapped it in cheese cloth and hung it in the fridge for 10 days. That was it.
It was fabulous! sliced thin, we used it in salads (baby frisee), on toast with mustard or just ate it on its own. It is even better when briefly sauteed - delicious with brussel sprouts. The other night I sauteed some chopped pieces and added them as a garnish to a cauliflower soup - marvelous!
Duck confit is a little more work but still really easy. Rub the legs with salt (unlike the procuitto you don't have to completely cover it) and leave it in the fridge, again covered in plastic wrap, for 24 hours. Take it out, rinse it off and poach it slowly in the duck fat for 10 hours at a very low temperature (190-200 degrees). It must be completely covered by the duck fat. Take it out, let it cool in the fat and store it in the fridge in the pot you cooked it in, still covered in the fat.
When you are ready to eat it - remove it from the fat and put it in a hot oven (425 degrees) for 15-20 or until the skin crisps. Strain the fat - it can be re-used.