Duck Ham

• fresh thyme↗small handful handful
• black peppercorns1 tsp tsp
• cloves↗2
• garlic clove↗1
• dried bay leaf↗1

  coarsely crushed

• coarse sea salt200g g
• golden crystallized sugar↗200g g
• large meaty duck breast↗1

  (about 250 g)

Step-by-step instructions

1. 1

   Using a mortar and pestle, coarsely crush thyme, black peppercorns, cloves, garlic and bay leaf. Transfer to a bowl together with the salt and sugar and mix thoroughly. Lightly score the skin on the breast in a crosshatch pattern.

2. 2

   Spread about one‑third of the salt mixture into a container that will tightly hold the duck breast. Place the duck, skin side down, onto the salt and cover with the remaining mixture. Seal tightly with film or a lid and refrigerate for 3 days.

3. 3

   Remove the duck from the mixture, rinse under cold water, then pat dry with kitchen paper. The ham is ready to be thinly sliced and served on its own or in a salad. Wrapped in film, it will keep in the refrigerator for up to one month.