Cut breasts off duck. Remove fat. Rinse and pat dry. Salt well and rub thyme.

Place in a dish covered in fridge for two days. Remove and pat dry. Fold in cheesecloth and tie with butcher string. Hang for 10 days. Then flip over and hang for another 10. Should be ready to eat. Chez Panisse book says keeps for two weeks in fridge at this point but Lauren Lyle said they last much longer.

Note: I used very lean breasts from birds near 9 months. They resulting prosciutto was more like duck jerky. I’d attempt to correct this by using younger duck breasts.