Salt cured duck breast ham.
It is so easy to create this delicious salt-cured duck ham. All you need is salt, duck, and time.
Now, just because a recipe is simple doesn’t mean there aren’t a couple of things to be aware of when preparing it. If using larger or smaller breasts, the curing and drying times will need to be adjusted. The duck has cured when the color of the meat has darkened, and the flesh has stiffened a bit. It should not be hard. It can then be wrapped and hung to dry.
To check if the duck has finished drying, press in the center of the meat. It should feel firm, not hard. If it feels squishy at all, continue drying for a few more days.
The duck should be hung to dry in a dark place between 50-60 degrees. Hanging the breasts is necessary so that air can circulate around the meat for even drying. Drying the duck can be done in a temperature-controlled room or box like a wine refrigerator. If these options are not available to you, hang the breast in your refrigerator. The cooler temperature will slow down the drying process, but the duck will be just as tasty.
- 2 duck breast 7-8 ounces each
- 1 1/2-2 cup salt
- Pat the breasts dry. Place half of the salt in a nonreactive container. Place the duck on top of the salt. Make sure the breast are not touching each other or the sides of the container. Top with the remaining salt. The breast should be completely covered. Use more salt if needed. Refrigerate for 24 hours.
- Rinse the salt from the breasts and pat dry. Wrap each breast in cheesecloth and butcher's twine. Hang to dry in a cool dark place between 50-60 degrees for 7 days. Duck should be firm but not hard. If the duck is mushy, continue drying for a couple more days until it firms up.
- Store in the refrigerator and slice thinly to serve.