Duck Ham and Blueberry Thyme Jam
DUCK HAM
INGREDIENTS
Cure
10 ea duck breasts, magret
1 cup raw sugar
1/2 cup salt
Brine
2 cup raw sugar
1 1/2 gal water
3 tbsp MSG
2 tsp pink curing salt
3 tbsp garlic, minced
1 cup salt
3 tbsp black pepper
Directions
The Magret duck breed is prized for its larger size and raised for foie gras. Here, this recipe calls for its breasts which are almost twice the size of a typical duck breast, making it ideal for duck ham.
To cure the duck:
Combine raw sugar and salt in a mixing bowl. Sprinkle heavily over duck breasts.
Lay out on a sheet tray with a roasting rack, skin-side up, and allow to cure for 2 days.
To make the brine:
Combine a small amount of the 1.5 gal of water w/ dry ingredients in a saucepan.
Simmer until salt is dissolved.
Add mixutre to a cambro with remaining water.
The brine should be 40 degrees before step 5.
Add duck breast, add a weight (salad plate) and brine for 2 days.
After two days, remove from brine and lay out uncovered in refrigerator until pellicle forms: 2 Days.
Smoke low and slow until internal temperature reaches 155 degrees.
BLUEBERRY THYME JAM
1 lbs blueberries
1/4 cup sugar
2 tbsp lemon
2 tsp thyme, finely chopped
DIRECTIONS
. Put fruit (pitted and chopped if necessary) in a medium saucepan over medium heat.
After a minute or so, add 1/4 cup sugar (or to taste) and 2 tablespoons juice.
Adjust the heat so the mixture bubbles steadily. Turn down to medium-low heat.
At this step, add thyme or other aromatic of your choice.
Cook, stirring occasionally until the mixture is thickened but not completely dry — 10 to 30 minutes.
Cool completely and refrigerate; it will thicken more as it cools.
Store in the refrigerator, where it will keep for at least a week.
