Friday, March 26, 2010

Duck Hams Hanging

Chef's Ryan Smith and Richard Neal are serious about food. Keeping it interesting and delicious is the order every day, such as with these duck hams they cure for our duck plate.

They start with young ducklings from Ashley Farms in North Carolina and season them with salt, sugar, orange zest and cardamom. Then they cure it for 7 days. Then rinse and repeat. The partially cured breasts are allowed to set and then wrapped in cheese cloth. They hang in the curing case for about a month. And then, voila!

Imagine salty sweet ham that has the richness of duck. According to Richard, duck ham is best described by taste. Come see for yourself.

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