Home-Cured Duck Ham

“Jambon” de Magret

Preparation info
  • Makes 3 To 4 Dozen Slices; Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

Fresh—Not defrosted—duck breasts may be cured the same way one cures a ham: The meat is rubbed with salt and pepper, then left to hang until firm and dry but not hard, about 12 to 15 days. (The salt draws out the moisture that might harbor bacteria, and the air-drying keeps the meat from deteriorating.)

The resulting “ham” is very flavorful, with a prosciutto-like texture. It is delicious intertwined with very thinly sliced fresh figs, melon wedges, or along with a platter of pickle