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Duck ‘ham’ And Black Fig Salad
The thicker the duck breast, the more moisture it will retain, once it is dried, but there will be some shrinkage.
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Ingredients
1-2 magrets of duck
3 tablespoons brandy
Salt and pepper
8 figs
Details
Serves: 4
Method
Put the duck breasts in a bowl, add the brandy and turn the breasts until well moistened. Sprinkle with crushed sea salt and grind on some black pepper. Cover and refrigerate for 24-36 hours.
Place the duck breasts on a wire rack and leave in a cold oven with the fan operating for 3 hours or until a dry skin has formed on the meat. Alternatively, you could leave them on a rack in a cool, well-ventilated larder, blowing a cold hair-drier on them from Wrap them individually in muslin and hang them in a cool but not chilled place to dry for 10-14 days.
To serve, cut the figs across three times to make a flower shape, and sprinkle with salt and pepper. Slice the duck `hams' very thinly and serve like Parma ham.
Place the duck breasts on a wire rack and leave in a cold oven with the fan operating for 3 hours or until a dry skin has formed on the meat. Alternatively, you could leave them on a rack in a cool, well-ventilated larder, blowing a cold hair-drier on them from Wrap them individually in muslin and hang them in a cool but not chilled place to dry for 10-14 days.
To serve, cut the figs across three times to make a flower shape, and sprinkle with salt and pepper. Slice the duck `hams' very thinly and serve like Parma ham.
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