How does this heaping pile of deliciousness not deserve all caps and an exclaimation point!? I felt truly rich when we unwrapped the butchers paper and unveiled the freshly sliced centerfold bounty above. This wasn't just any cured meat - this was "prosciutto" I'd cured in our refrigerator! Somehow, magically it seemed, we had transformed a raw duck breast into something amazingly tasty using only the power of time and a little cool air. Want to give it a try?

Duck Prosciutto (modified from Michael Ruhlman's recipe in Charcuterie)