Duck ham

Duck ham

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

This is entry-level charcuterie and is perfect for the domestic kitchen. There is almost nothing that doesn’t benefit from curing and drying through evaporation, including duck breast. Duck is particularly pleasing as a ham due to its natural red flesh and creamy white fat. To slice it transparently, melt-on-the-tongue thin, partially freeze it to slice with a razor-sharp knife or rotary slicer. Serve with fresh figs for true beauty.

Ingredients

Quantity Ingredient
1 cinnamon stick
2 allspice berries
3 cloves
2 star anise
5 white peppercorns
500g coarse salt
250g raw sugar
4 boneless duck breasts

Method

  1. Toast the spices in a dry frying pan over high heat, until they begin to pop and become aromatic. Transfer to a spice grinder, or use a mortar and pestle, and grind to a fine powder.
  2. In a bowl, combine the salt, sugar and ground spices.
  3. Trim the duck breast of any fatty flaps.
  4. Fill a deep container with half the salt mixture. Put the duck breasts on top and cover with the remaining salt mixture. Ensure the breasts are completely covered. Leave in the refrigerator for 5 days.
  5. Remove the duck breasts from the curing mixture, rinse under cool running water and pat dry. Wrap in muslin and store in the refrigerator for a week or two prior to using – hang from a shelf for best results. Slice thinly before serving, if desired.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
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