A Quack-Quack Here: Home-Cured Duck Prosciutto
I followed the recipe in Michael Ruhlman and Brian Polcyn's Charcuterie: The Craft of Salting, Smoking and Curing.
The basic (and total) recipe is to pack the breast in kosher salt for 24 hours and then rinse it, dry it, dust it with white pepper, then wrap it in cheesecloth and hang it in a cool (50-60 degree) and humid place for about 7 days. In Italy some people use caves for the Prosciutto. If you have access to one, go for it.
When done it will lose about 30% of the original weight and will be denser, but not like jerky. The color will be a deep rich crimson and when sliced quite thinly, will be a beautiful red. This was Magret Duck Breast from D'artagnan. Here's a photo of the finished product sliced. I wish I had a nice deli slicer at home....