Homemade duck ham

Homemade duck ham

By
From
Nuovo Mondo
Makes
500
Photographer
Alan Benson

This is a fresh ham, not air-dried, so there is no need for the use of sodium nitrate. This means the ham spoils faster, so eat it within a week or so of curing. The ham is not smoked, but you can do so if you wish, just use the cold-smoking technique used for my smoked salmon.

Ingredients

Quantity Ingredient
500g Basic cure
1/2 thyme
5 juniper berries, crushed
2 bay leaves
10 whole black peppercorns, crushed
2 duck breasts

Method

  1. In a large bowl, mix together the basic cure and all of the remaining ingredients, except the duck breasts. Place half of the cure mixture in the base of a non-reactive baking tray. Arrange the duck breasts on top and cover with the remaining cure mixture. Refrigerate for 18–20 hours, or until the duck is quite dry, with just a little give when you press on it. Remove and use paper towel to pat off the cure – I don’t wash it because the cure adds to the taste.
  2. To serve, thinly slice the duck by hand or use a meat slicer, slicing across the grain. Serve as part of an antipasto platter or as a starter with bread, crackers and pickles.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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