How to make Duck Breast Prosciutto Part 2

Here is the second part of how to make Duck Breast Prosciutto. I take it out of the salt, rinse it off, wrap it in some muslin and hang it in the cheese age refrigerator for a week. My Duck Breast only need a week to dry out because they are so thin. If you are using thicker Duck Breast, and thicker is better, then it might take 2 or 3 weeks to fully cure. If after a week it is still a little "squishy" let it stay for another week.