Cured duck ham

Cured duck ham

By
From
French Lessons
Makes
4
Prep
10 mins
Photographer
Steve Brown

Air-drying meat or fish is one of the most ancient preserving methods. It’s very easy, requiring only a bit of time and none of your attention! The end result is very similar to prosciutto. The flavour is both sweet and earthy and slightly musty, and the meat has a lovely firm texture. Serve as part of an hors d’oeuvre selection, scatter thin slices over salads or even add to egg dishes.

Ingredients

Quantity Ingredient
4 duck breasts
50g Aromatic confit salt

Method

  1. Trim the breasts of any excess skin and fat. Rub the salt in thoroughly. Place in a bowl, cover with plastic wrap and refrigerate overnight while they marinate. As well as adding flavour, the aromatic salt starts the curing process by drawing out moisture, and helps prevent bacterial growth.
  2. The next day, rinse the duck breasts briefly and pat dry. Wrap each one in a piece of muslin or cheesecloth and hang in a cool dry place with good air circulation. Leave to dry cure for about 7 days, until much of the moisture has evaporated and the meat is firm and the flavour concentrated.
  3. Once cured the duck will keep for 1 month in the refrigerator.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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