Imported from Instagram
Homemade Duck Ham
Duck magret cured with coarse salt and finished with black pepper or paprika. It is salted for 12 hours and then hung for approximately 30 days to dry and cure.
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Ingredients
- 400 g Duck magret (Dry it thoroughly before curing; the author leaves the fat on.)
- Coarse salt (As needed to form a bed and cover the magret on all sides.)
- Ground black pepper (As needed to form a bed and cover the magret; an optional alternative to paprika. It can be removed after curing.)
- Sweet paprika (Optional alternative to black pepper; use it to cover the magret.)
Steps
- 1
Take out the duck magret and dry it thoroughly. The author states that they do not remove the fat.
- 2
In a container, prepare a bed of coarse salt.
- 3
Place the magret on the salt and lightly bury it.
- 4
Cover the magret completely with coarse salt, making sure it is also covered on the sides.
- 5
Leave the magret in the refrigerator for 12 hours so that it salts and cures.
- 6
After 12 hours, wash the magret to remove all the salt.
- 7
Dry it very thoroughly using a cloth or paper towel.
- 8
Prepare a bed of ground black pepper. If you do not want to use pepper, you can use sweet paprika or leave it without this coating, according to the published advice.
- 9
Cover the magret with the pepper or paprika, making sure it is well sealed and completely covered.
- 10
Write the date on the piece or on the label so you know which day you hung it up.
- 11
Hang the magret in the pantry or in a cool larder for approximately 30 days. If it is warm or you do not have a cool larder that maintains a low temperature, leave it to cure in the refrigerator. The larder should have mesh or a rack to protect it from insects.
- 12
After about 30 days, check the curing and slice the magret thinly to serve. If you prefer it more cured, leave it for longer, according to your taste.
Notes
The 30-day period is approximate and depends on personal taste. The author notes that the pepper helps finish drying the magret and protect it from flies, insects, molds, and fungi. The recipe does not specify a curing temperature or an exact amount of salt or pepper. As this is cured meat, it must be kept under appropriate conditions of cold, hygiene, and protection; if it develops an unpleasant odor, unusual mold, or a questionable appearance, it should be discarded.
Nutrition per serving
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