I don’t know about you, but I miss ham. A lot (I also miss bacon, but that is a story for another day). However, as pork is off the menu, this alternative is a delicious way to make up for all that. As a bonus, the hardest part of the whole recipe is waiting for it to be done!
- 2 organic duck breasts, with skins trimmed off (but leave the fat if you can)
- 3 cups coarse sea salt
- 2 Tablespoons thyme and savory, mixed (you could use rosemary instead if you prefer)
- You will also need cheesecloth, butcher’s string and some means of hanging it up
Mix the salt and herbs and coat the duck breasts with it. Put the remainder of the salt mixture in a plastic bag and put the duck breasts in. Squeeze as much of the air out of the bag as you can. Place in the refrigerator for 24 – 48 hours. When the meat is dense and stiff, take it out of the bag and rinse off the brine mixture. Pat it dry and wrap in cheesecloth. Tie with the butcher’s string and hang in the fridge for a week or so. I used a banana hook to hang mine, but however you can get it done is fine as long as you make sure air can circulate around it. after 7 – 10 days unwrap and enjoy. It is very salty, so slice it thin – I used a mandolin slicer and it was perfect with a little cream cheese on rye flat bread. Or you know – plain off the cutting board….