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Yes, I have made a very similar recipe before. I scored the skin so the cure could get through it. I didn't taste much of the spice in the end product, so the second time I just made it with plain salt and it still tasted great. I don't eat pork anymore so this is as close to prosciutto as I can get now. :)
 

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Just wanted to update - I just finished up a version of this with turkey thighs that I deboned and trimmed and it turned out great! Not quite as rich as the duck breast but that's not necessarily a bad thing. Since I got the turkeys for $0.59/lb and duck breast costs me $12/lb, I'm very happy with the results of my experiment!
 

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Linnell, I realized I never answered your question about serving! I slice it up super-thin like prosciutto and serve as part of an antipasti platter - fresh mozz, marinated peppers, cantaloupe, rustic bread w/ olive oil, etc. :)
 
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