Serve thin slices of this “ham” with melon or with preserved fruit such as Golden Pear Chutney or Plum Sauce.
Rub the duck breasts with a mixture of the salt and herbal mix. Place the breasts on a nonporous plate in the refrigerator overnight. The next day, drain off any liquid that may have accumulated, wipe the breasts dry, and wrap each one in several layers of cheesecloth. If you live in a cool, dry climate, you can hang them in an airy place to cure. In the Lowcountry we must refrigerate them, suspended, so that they don’t touch each other or other objects. They will be cured in about a week. Remove them from the cheesecloth and slice as thinly as possible.
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