Duck Ham

• 2 fatty duck breasts, with skin
• 10 g (¼ oz) young, green pine needles

Clean the duck breasts and pine needles and place in a deep tray. Put the salt, sugar, star anise, black pepper and thyme sprigs in a food processor and blend until aromatic and fine. Rub this salt cure into the duck breasts and place any excess cure on top. Cover and leave in the fridge for 9 days.

Wipe the cure off the duck breasts with a damp cloth. Pat dry with a dry cloth and place