• 3servings

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Nutrition Info . . .

NutrientsProteins, Cellulose

Ingredients Jump to Instructions ↓

  1. 1 whole large, fresh boneless moulard or Muscovy duck breast, with skin on, about 1 1/2 pounds

  2. 1/2 cup coarse kosher salt

  3. 2 teaspoons coarsely cracked black pepper

  4. 1/2 teaspoon fresh thyme leaves or 1/2 teaspoon herbes de Provence

  5. 2 tablespoons red wine vinegar

Instructions Jump to Ingredients ↑

  1. Shave off the duck skin leaving the fat underneath intact. Score the fat almost but not quite all the way through to the meat in crosshatch lines.

  2. Gently rub the salt, pepper, and thyme into both sides of the duck breasts. Place on a paper towel-lined plate, cover with more paper towels and refrigerate without further wrapping for 24 hours.

  3. The following day, wipe the duck to remove the seasonings. Dip the meat side of one breast in the vinegar for 10 seconds and dry well. Place skin side down on a double layer of cheesecloth that measures 18 inches by 18 inches. Press and roll to create a nice tight cylinder with no air pockets. Tie both ends to seal. Repeat with the second breast.

  4. Hang the duck “hams” in a cool, dry place for 2 weeks; reverse the top and bottom after 1 week. If you have a frost-free refrigerator you can suspend them in it. Otherwise, hang the “hams” in a wine cellar or cool basement or garage. The duck hams are ready when the fleshy sides feel very firm and the skin sides feel firm but there is some “give” when they are pressed.

  5. If not serving right away, suspend in your refrigerate for up to 1 week. To serve, unwrap and thinly slice on the diagonal, like smoked salmon.


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