Dry aged smokey duck prosciutto is a real delicacy. Yet it's a bit on the priced side! So why don't you try and make your own? Like mostly it's easier than you would even think it could be. Take a look at this recipe for a step by step process from curing to dry aging.
Mix all cure ingredients! You can experiment with the flavors by adding or mixing in different spices. However you must keep at least 3-4 procent of the total meat weight in nitrite salt.
Rub the duck breast thoroughly with the salt cure and add it to a vacuum bag. Make sure all of the salt is in the bag!
Vacuum seal the bag with a foodsaver and put in the fridge for 4-5 days.
Remove the duck breast from the bag and pat it dry. Now you're ready to smoke
Lit the cold smoker using a blow torch and once it's smoking add your cured duck breast to the smoker. Smoke for 10 hours (or more). Warning: make sure the temperature doesn't cross the 25°C/77°F limit.
Once smoked remove the homemade smoked duck breast from your smoker. Wrap it in a clean cheese cloth and tie it up with kitchen rope.
Hang the homemade duck breast in the fridge for dry aging. You need to lose 30% of weight before it's ready to serve (in this case it's done when you're left with a piece of homemade bacon that weighs 245 gr.). In this process the meat juices are evaporated causing the weight loss and intensifying the flavor!