In Think Like A Chef there is a recipe for duck ham. It’s made by curing the duck breast in a mixture of sugar, kosher salt and herbs and spices for 24 hours. After that period the ham is ready to eat.
I’ve been considering make it but I must admit I am a little skeptical. Kuan since you have experience with curing, do you think it would really work?
I can't believe the duck is cured that fast. I thought it would, at least, take a few days if not weeks. There is no waiting period in the Think Like A Chef recipe. In fact, he says it's ready to eat the next day.
Would you know what differences there would be in the end product of both recipe?
Hope you’ll understand what I mean, I’m having trouble with my English tonight.
Isa: In the first recipe, the duck breast is only cured so the meat should still be fairly soft. In the second case, the meat is cured and dried. This time the meat is hard and has to be cut very thinly to chew.
There are similar examples with hams made from pork. Some are only cured whereas others are cured and dried. The cured and dried ham will not spoil at room temperature. The cured only ham usually requires refrigeration or canning. Hope this helps.