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HOW TO MAKE DUCK HAM
Duck is one of the most innovative products in Mediterranean cuisine, currently the use of duck is very common in Mediterranean cuisine, and there are more and more recipes that have this wonderful delicacy.
Today we are here to talk about the possibility of making homemade duck ham and the ease of making this exquisite product for the most demanding palates.
But do we really know where duck ham comes from?
Duck ham tends to differ from cured pork ham, pork ham comes from the hind leg of the pig. Actually, in the gastronomic world, it is rare to talk about duck ham but the term exists as such.
We have to bear in mind that the production of duck ham comes from the duck breast. Which in gastronomic terms has to do with the duck magret.
Bearing in mind that the preparation is simple, it is possible to do it at home, but it is clear that the curing must be correct to get a gourmet duck ham.
Keep in mind that it is important to have a suitable place to let it cure because if you do not have an area to to have a correct curing and so that the ham is of great quality.
DUCK HAM INGREDIENTS
We detail the different ingredients to make a high quality duck ham:
- Fresh duck breast or duck breast
- Fat salt depending on the weight of the breast
- Finely ground black or white pepper
- Olive oil in tablespoons
ELABORATION OF CURED DUCK HAM AT HOME
To start making the cured duck ham we must do the different actions to prepare the quality product.
- Buy the duck breast of duck, completely fresh and of quality.
- Clean the duck breast properly to avoid dirt or improper impurities of the product.
- In a wide container in which you can catch the duck breast or magret loosely and there we will have to go on to the salting process, that is, cover all the parts of the magret piece with coarse salt.
- Once the piece of magret is well covered with salt, we can now use the refrigerator at a temperature of 3º and leave the container for 2 days.
- After the two days, we must proceed to clean the piece of magret correctly so that it is left without any salt that we had put before putting it in the refrigerator.
- Try that the piece ends up as dry as possible by previously drying the itself.
- We mix the black pepper with the duck fat and we must take the piece and spread all the mixture that we have made.
- Once we have the duck breast prepared and ready, we must to take a rope to tie it from the sides and thus be able to cure it properly.
- Cutting time of 3 to 4 weeks and it must be taken into account that the place where it is left hanging is cold and dry , it is recommended to do this in winter season where the healing is faster and the location is not so difficult to find.
This is the way to enjoy a duck ham made by you and totally artisan, but if you see it as complicated. In the following link you can buy quality duck ham.
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