Try this Duck ham recipe, or contribute your own.
Suggest a better descriptionMix all the ingredients together, and apply to the duck. Place the duck in a vacuum bag, and refrigerate for 48 hours.
Take the duck out of the bag, and pat dry. At this point, you can optionally smoke it for an hour or two.
String up the duck nice and tight with butcher's string, and place in a dry ageing bag, or cheese cloth.
Leave it to cure until the weight has reduced by 35% to 40%, and it is ready to eat
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Serving Size: 1 (21g) | ||
Recipe Makes: 1 | ||
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Calories: 60 | ||
Calories from Fat: 5 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 7mg | 0 % | |
Potassium 201.5mg | 5 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 11.1g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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