This is a method for brining duck so it tastes like ham, and the resulting duck ham can be used any way a regular ham can be—to make duck-ham scrambled eggs, for instance, or in white bean soup. The duck is brine-cured for a few days, to transform it. I prefer to use Pekin (Long Island) duck legs for this dish, as they tend to be more tender and juicy than the larger moulard or Muscovy legs.
I am completely enamored of these duck hams, which taste like both duck and ham, and are perfect with warm humble lentils. They have the same appeal as duck confit, but are more unusual, and even a little lighter.