Quak Quak à l’orange

Today, I dug up my duck.
The salt was heavy and wet and the duck looked and felt like an old squashed shoe.



I washed off all the salt and cut the duck breast into thin slices.


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.



My verdict: duck ham is easy to make and guaranteed to impress your guests. So give it a try!


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