Duck or Goose Charcuterie Ham

duck ham Raymond Blanc videoLooking for something different to try with your duck or goose breast this year?  This technique makes a delicious addition to a holiday appetizer tray or charcuterie board.  Be sure to weigh the breast first.  It should lose 25-35% of it’s weight when it is properly cured and ready.  Follow chef Raymond Blanc’s instructions.

Bon Appetite!

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