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Cured duck or ‘duck ham’ is a relatively simple way to start curing meats at home. Originating in Italy, cured duck adds a rich, gamey element to salads and charcuterie platters. Make sure you slice it very finely or you will find chewing it rather difficult.
Rub the mixture into the duck breasts making sure that each surface is well covered and place on a small tray
3
Cover tightly with cling film and refrigerate for 3 days
4
After 3 days, rinse the breasts in cold running water
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Slice finely to serve
6
The duck will keep for up to 2 months wrapped tightly in cling film and stored in an air tight container
Variations
Try adding different flavours to the curing salt, for example, garlic, thyme, rosemary or crushed juniper.
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How to cure duck
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