Today, I dug up my duck.
The salt was heavy and wet and the duck looked and felt like an old squashed shoe.
It was fairly dark but pinkish in the middle. It tasted really lovely and had a nice bite to it. It was not chewy as I had expected. There is a hint of orange when you first taste the meat and of course the meat is fairly salty. I think next time I will try something else than orange such as spices and/or herbs.
I served the duck ham for lunch with a spinach, chicorée and orange slice salad. The dressing was made of sesame oil, rice vinegar, salt, pepper and a little fresh thyme (only a little as thyme can easily overpower the rest of the flavours). The orange slices nicely set off the saltiness of the ham.