Duck ham with five spice
Brined, dried and then cut into wafer-thin slices. Delicious as part of a salad or starter. Creation by Hans Rompes, restaurant Latour* (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands. Recipe per pieces.
Ingredients
| 1 | duck breast |
| 25 g | sugar |
| 20 g | five spice powder |
| 100 g | coarse salt |
Instructions
- Trim the duck breast and score the fat crisscross to form a diamond pattern.
- Marinate the duck breast in the sugar, five spice, and coarse salt.
- Tightly wrap the duck breast in cling film and allow to marinate for 24 hours.
- Rinse the marinade from the duck breast under cold running water.
- Wrap in a cloth and allow to hang for twelve days in the refrigerator.
Serving suggestions:
- As part of a selection of tapas or charcuterie.
- As part of a salad, e.g. with zucchini, pear, and goat cheese.
- In a terrine.