2 8 ounces duck breasts
2 cups kosher salt
1/2 cup sugar
3 garlic cloves, peeled and chopped
2 tablespoons freshly ground black pepper
1 tablespoon fresh thyme leaves
3 bay leaves crumbled
Place the duck breasts in the freezer for 15 to 20 minutes/ Using a sharp knife, remove the skin and most of the fat, leaving only a thin protective layer/
Mix the salt, sugar, garlic, pepper, thyme and bay leaves. Lay two pieces of plastic wrap on a clean work surface. Place a quarter of the salt mixture on each piece of plastic. Lay the duck breasts, skin side down, on the salt, then cover with the remaining salt mixture. Wrap each breast tightly and refrigerate for 24 hours.
Unwrap the duck ham, discard the salt mixture, and blot dry with paper towels. Slice and serve or wrap in fresh plastic and refrigerate until ready to use.
From Tom Colicchio’s Think Like A Chef
P.S. Do not remove the fat at all. Looking at the picture of the duck ham, you can see the fat layer hasn’t been trimmed. I had another recipe, can’t remember where I put it. Maybe Bouland has it, it’s from San Francisco Gate. You can also click here
for more on this subject.