in Recipes

Duck breast ham

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Ingredients for 1 servings:

  • 1 duck breast (fillet)
  • 500 g sea salt (Gros Sel from Guerande)
  • 1 tbsp black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest period approx. 25 days; Total time approx. 25 days 30 minutes

Place 250g of salt into a plastic container, place the duck breast fillet on top, and cover with the remaining salt. Then seal the container. Refrigerate for 3 days. Remove the duck breast fillet, remove any salt residue, and rub with a cloth. Then massage the meat thoroughly with freshly ground black pepper. Wrap in a cloth and let it mature in the vegetable drawer of the refrigerator for 3 weeks. Serve thinly sliced.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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