RecipeMuncher

Salt gets a bad press. I know it’s responsible for the untold misery of heart disease, high blood pressure and a thousand other fairly major medical complaints, but it also has a near mythical ability to preserve food and concentrate flavour, the closest thing to culinary alchemy there is. This duck prosciutto, a ham born through nothing more than the application of salt to a duck breast, is simplicity itself, and at no more than five minutes work, spread over a few days, it’s a gre (...)