Cooking waterfowl correctly can sometimes seem a bit tricky. But with goose prosciutto, there is no cooking. Its literally salt, time and your refrigerator for the most part. I like to wrap mine in a layer of cheese cloth to keep things clean, especially if you have grubby "kids" hands in and out of the fridge a lot.
Below is how I make my prosiutto for geese and ducks, along with a few tips and optional tricks.
24 hours covered in kosher salt
This is very subjective. I like to hang/dry mine between 2 and 4 weeks. You gain a little more of that good funky flavor of prosciutto when you let the meat hang for longer than 4 weeks, but in return you loose the smooth pliableness of the breasts and a bit of the gorgeous color.
Seasoning the breasts after they come out of the salt cure and before the hang is optional, but a good option.
Seasoning with herbs. You can layer fresh rosemary or thyme around the breast before wrapping with cheese cloth. As the breasts age, they will take on a bit of those flavors. I've even used saffron with great success. When rubbed onto the skin, it leaves it with an awesome reddish color.
Dried seasonings. I rarely use dried seasonings for this, but there is one that I truly enjoy, and that's Sichimi Togarashi. Simply rub it on the meat-side (not the skin) of the breasts before wrapping with cheese cloth and hanging in your refrigerator. About 1 tablespoon will be more than enough. You can buy it online or use my homemade version here.
Torching the Skin
If you have a blow torch, this comes in handy for a little flavor enhancing.
Over a low flame, gently and carefully (I repeat, carefully) torch the skin until it browns and lightly chars a bit. Some fat will start to render as well, which also enhances the flavor and mouth-feel. Overall this shouldn't take more than 1 to 2 minutes max.
I like to serve mine sliced and served simply over some sushi rice with good soy sauce, or nigiri style.
It's also spectacular served with various mustards and crackers.
Salads with nuts, goats cheese and fruit.
1 skin-on, boneless goose or duck breast
2 to 3 cups of kosher salt
Optional Fresh herbs or Togarashi
In a large food grade plastic bag or medium sized glass baking dish, add a 1/2 inch layer of salt on the bottom.
Place the breast on top of the salt. If curing more than one beast, make sure that they aren't touching one another.
Completely cover the breast with more kosher salt.
Cover the dish or seal the bag and place in your refrigerator for 24 hours.
Remove the breast from the salt and rinse with cold water.
Dry the breast thoroughly.
Lay the breast on top of some cheese cloth. Add the herbs or Togarashi if using. Be sure not to get rhe Togarashi onto the skin if you are planning to use a torch. It will burn and be bitter.
Roll the breast with the cheesecloth until completely enclosed. Secure the cheese cloth with the butchers twine so that the breast doesn't fall out.
Hang the breast in your refrigerator for 2 to 4 weeks. It should be somewhat firm to the touch.
Slice no more than 1/4 inch thick.