Ingredients
- 2 x 250g duck breast fillets
- Dry cure
- 1 cup kitchen salt (e.g. Saxa or other supermarket cooking salt)
- 1/4 cup sugar
- 2 sprigs fresh thyme
- 1 clove garlic, peeled and crushed
- 1 bay leaf, torn into 4 pieces
- 2 tsp black peppercorns, coarsely crushed
Method
With a very sharp knife, trim away the skin on each fillet, leaving a thin layer of fat.
Mix all of the cure ingredients. Line a clean plate with clingwrap and lay out 1/4 of the cure mix. Lay a fillet fat side down on the salt. Cover with another 1/4 of the mix and wrap tightly. Repeat with the second fillet. Refrigerate for 3 days.
Unwrap, wipe off the salt, give the fillets a quick rinse and dry thoroughly with plenty of paper towels. Now re-wrap each fillet in a doubled layer of muslin. Tie with string like a parcel and then hang each parcel from one of the racks in the refrigerator (if your refrigerator has racks). If not, place the wrapped parcels on a stainless cake cooling rack in the fridge - the aim being to maximise the air circulating around the parcel. After 2 weeks, the parcels should feel quite firm but not rock-hard.
Slice very thinly with a sharp knife. Do not cut until you are ready to assemble your antipasto as the breast hams will darken on contact with the air. This can be delayed by brushing the meat with the faintest trace of a good extra virgin olive oil. Season with freshly ground black pepper.
Makes: 1 duck breast ham fillet cuts into about 12-15 very thin slices.
This recipe is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
