Home-Cured Duck Ham | Basque - Food Wine Travel
Home-Cured Duck Ham with Pomegranate Salad, a recipe from Basque.
Ingredients
- 4 duck breasts
- 200 g (7 oz) caster (superfine) sugar
- 300 g (10½ oz) flaky sea salt
- 1 tablespoon freshly ground black pepper
- few large handfuls of watercress
- seeds of 1 pomegranate
- 1 tablespoon Moscatel vinegar or sherry vinegar
- sea salt and freshly ground black pepper
- 2–3 tablespoons extra-virgin olive oil
- 50 g (2 oz) toasted flaked almonds
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