Cook The Book: Duck Ham

1. 1

   Score the fat layer of the duck breast crosswise. Fill a tray halfway with salt. Sprinkle the grated orange rind on the duck breast. Place the duck breast in the tray with the salt and top with more salt until fully covered.

2. 2

   Cover the tray completely and place a heavy object on it. Store in a cool place for at least two days.

3. 3

   When the duck ham is ready rinse the meat thoroughly, pat dry, and cut into very thin slices using a sharp knife.

No additional tips available.