Olive Magazine
Cured Duck Recipe

Duck ham

Published: February 20, 2018 at 12:31 pm
loading...
  • Preparation and cooking time
    • Total time
    • + curing
  • Easy
  • Makes 4 hams

Make your own duck ham at home with this flavoursome recipe cured with citrusy oranges and punchy star anise. This quick and easy ham is ready to eat within just couple days. Serve with a hearty red wine

Nutrition:
NutrientUnit
kcal93
fat9g
saturates3g
carbs0.3g
sugars0.3g
protein2.6g
salt1.1g
Advertisement

*This recipe is gluten-free according to industry standards

Ingredients

  • 4 duck breasts

DRY CURE

  • 2 large oranges, zest peeled into strips
  • 4 star anise, crushed
  • a couple of pinches dried chilli flakes
  • 400g sea salt flakes
  • 120g brown sugar
  • small bunch thyme, leaves only

Method

  • STEP 1

    Mix together the dry cure ingredients in a bowl.

  • STEP 2

    Lightly score the duck skins a few times with a sharp knife, making sure not to cut into the meat. Scatter enough cure mixture to cover the base of a dish that will fit the breasts snugly. Put the breasts on top of the cure, skin-side down, then cover with the remaining mixture. Cover with clingfilm and chill for 3 days – during this time the salt will draw out the moisture, leaving behind a wet brine.

  • STEP 3

    Rinse the duck thoroughly under cold running water to remove any salt then pat really dry with kitchen paper. The duck ham should feel firm when squeezed. Leaving the skin on, use a sharp knife to cut 1/2cm-thick slices to serve. Store the remaining duck hams in an airtight container in the fridge and eat within 1-2 weeks.

24925
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content