Sandos Spain  

Recipe: Duck Ham

Ingredients:

• 1 duck breast
• 700 grams of salt (depending on the size of the breast)
• freshly ground black pepper
• 1 tablespoon of duck fat or extra virgin olive oil

Preparation:
• Clean and dry the duck
• Place salt in small container
• Lay duck breast on salt bed and store in cold area for 12-20 hours
• Remove the salt
• Mix black pepper with duck fat and baste the breast in this mixture
• Place breast on a skewer or hook for curing

For high quality duck ham it is important to keep the duck in a cool, dry and draft-free area. If you have to put in the open, cover the breast with a fabric.

Curing time depends on size, climate, and humidity. If you have limited time to prepare the duck ham, buy a thinner piece of meat, and once it is almost cured, cut it into slices.

This will accelerate the drying, although thicker pieces will be more juicy.
It is very important to always keep the meat at a low temperature (between 4 and 10 degrees C)

Enjoy, Jose Maria Trujillo, Sandos San Blas chef.

 

 

 

 

 

 

 

 

 

2 Comments

  1. Ellen and stefan says:

    Dear all, we whish you and your staff all the best and a
    Crisesfree year, health and good fortune,. Hopefully. With all respect the mayan calander only ends and not………, We had a very pleasant stay inyour hotel resort in 2011, nice people and staff, always clean area, super frendly staff, and the food was terriffic, really good., should be in the programm of discovery., how do the do it., because making food for so many people and keeping quality standards, is a real proffession., 2012 we visited the states., we will return., mexico , cancun regards from holland

  2. Maureen Hopkins says:

    We have stayed in the santo in Benidom Spain every year for the last 3 years the hotel in very clean ,the staff are very friendly and the food is very good

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