Duck Breast Hams

Preparation info

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Serve thin slices of this “ham” with melon or with preserved fruit such as Golden Pear Chutney or Plum Sauce.


  • 2 duck breasts, with skin
  • 1 tablespoon salt
  • 1 teaspoon


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, sus