Home-Cured Duck Ham from The Cooking of South West France by Paula Wolfert

Name: Home-Cured Duck Ham from The Cooking of South West France by Paula Wolfert
Ingredients: ½ teaspoon fresh thyme leaves or ½ teaspoon herbes de Provence; 2 teaspoons coarsely cracked black pepper; 2 tablespoons red wine vinegar; 1 whole large, fresh boneless moulard or Muscovy duck breast, with skin on, about 1½ pounds; ½ cup coarse kosher salt

app.ckbk.com

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...

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Ingredients

½ teaspoon fresh thyme leaves or ½ teaspoon herbes de Provence
2 teaspoons coarsely cracked black pepper
2 tablespoons red wine vinegar
1 whole large, fresh boneless moulard or Muscovy duck breast, with skin on, about 1½ pounds
½ cup coarse kosher salt