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.
Ingredients
Metric
Imperial
- 300g of caster sugar
- 200g of table salt
- 2 duck breasts
Method
1
Mix the salt and sugar together
2
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
5
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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