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Duck Breast Hams
- Difficulty
Medium
Published 1992
Serve thin slices of this “ham” with melon or with preserved fruit such as Golden Pear Chutney or Plum Sauce.
Ingredients
2 1 tablespoon 1 teaspoon
Method
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
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