It is purely by coincidence that Raymond Blanc gave a method for duck ham on Kitchen Secrets this week. At the time his episode aired I had already had duck hanging in the shed for 3 weeks so if anything I think we can say that Ray has copied me, not the other way around (pretty sure I caught him nosing around my garden last week).
My recipe for duck ham is actually based on a similar cure to this pancetta recipe except there is only salt, pepper and juniper in the cure. I think 2 weeks hanging would have been enough, but my bird phobia made me leave it for 3.
Ingredients stage one
2 crushed vitamin c tablets per breast Crushed pepper to taste Enough Maldon salt to cover the duck well.
Gently score the duck fat, I don’t think it’s necessary to remove it, unlike some Frenchmen. Mix the . . . →Cured duck / duck ham
