Start with high-quality duck breasts. Trim any excess fat and skin, ensuring an even surface for curing.

In a bowl, combine kosher salt, sugar, crushed black peppercorns, and dried thyme.

Evenly coat each duck breast with the cure mixture.

Wrap each breast tightly in plastic wrap.

Put the wrapped duck breasts in a zip-top bag or vacuum seal them. Refrigerate for 10 to 14 days, turning them every few days.

After curing, remove the duck breasts and rinse off the cure under cold water. Pat them dry with paper towels.

Hang the duck breasts in a cool, dry place or in the refrigerator on a rack for another 2 weeks.

Once dried, use a sharp knife to slice the duck prosciutto thinly.