Duck Ham

Preparation info
    • Difficulty


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By James Viles

Published 2016

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  • 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