Cold-Smoked Duck Ham
Duck breast is dry-cured with an aromatic curing and spice mixture, then cold-smoked over cherry and beech wood. The rich duck fat absorbs smoke flavors particularly well, giving the ham an incomparable character. A classic of French-inspired charcuterie.
Ingredients(for 1 kg)
Instructions
Prepare Duck Breast
20 min.Rinse the duck breast cold and pat dry. Score the fat layer in a diamond pattern with a sharp knife (only to the meat, not into it). Mix the curing mixture and rub evenly over the entire surface – especially the meat side.
Dry Curing
4-5 daysPlace the rubbed duck breast in a vacuum bag or freezer bag, remove air, and seal. Store in the refrigerator at 4 °C and turn daily. The breast will release liquid – this is normal and desired.
Rinsing & Drying
6 hoursRemove the duck breast from the bag, rinse cold, and pat dry with kitchen paper. Hang on a smoking hook or rack at 10-15 °C for at least 4-6 hours until the surface is dry and slightly leathery.
Cold Smoking
20-28 hoursCold-smoke the duck breast at 12-18 °C. Plan 6-8 hours of smoke and 4 hours rest per day over 3 days. The fat layer should turn golden-yellow to amber and develop an intense smoky aroma.
Maturation Phase
24-48 hoursWrap the finished duck ham in butcher's paper and mature in the refrigerator for 1-2 days. Slice very thinly against the grain and serve at room temperature to fully develop the flavor.
Pro Tip
Score the fat layer of the duck breast in a diamond pattern before smoking – this allows the meat to absorb more smoke flavor. The cut depth should reach at most to the meat, not into it.
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