Rolled Duck Ham

1d 16h 40m

This Rolled Duck Ham is an incredible treat! Here it's served with watermelon mostarda, but you can use any sweet pickle or chutney of your choice.

Duck ham is an awesome alternative to pork ham! It can be used on sandwiches, charcuterie boards, salads, pastas, omelets, and many other preparations.

This particular recipe came about from a need to use an oversupply of duck legs in the restaurant at a time when all I wanted to eat was Christmas ham. Voilà.. Smokey, rolled duck ham!

Instead of Madeira wine, you can use any sweet fortified wine. Also, any flavored smoking chips will work nicely.

Playlist

Add 2 L of water to a large pot
Add ¾ cup of salt, 4 tsp of sodium nitrite, and ¼ cup of sugar
Add 2 tbsp of juniper berries
Add ½ cup of Madeira wine and ½ cup of maple syrup
Add 1 small bunch of thyme and 2 bay leaves, and move to the stove
Turn the heat up to medium and stir until the sugar and salts have completely dissolved. Remove from the heat and let it cool down to room temperature
Add 4 deboned duck legs into the brine. Refrigerate for 24h to season
Remove the duck legs from the brine and pat them dry
Transfer to a steaming basket
Place a handful of wood chips into a wok or heavy-bottom pan over high heat and use a torch to light them. Once they ignite, extinguish the flame using a lid
Remove the lid and place the covered steaming basket in the smoking pan. Reduce the heat to low and leave for 1h until smoked
Pull a large piece of cling film over a working surface and place 1 piece of duck in the center, with the skin facing down
Sprinkle a generous layer of meat glue over the duck, covering the whole surface
Roll the duck meat tightly on itself, using the help of the cling film on the outside. Twist and tie the ends tightly. Repeat the process with the remaining duck legs
Refrigerate the duck for 12-24h to stick and firm
Fill a pan with water and bring it to a boil over medium heat
Remove the rolled duck from the refrigerator and place inside the steam basket
Place a steam basket on top of the pan, not directly into the water. Turn the heat down to low
Steam the rolled ducks for 1h until its internal temperature reaches 71 °C
Place the duck on a cutting board and remove the cling film
Add 3 tbsp of vegetable oil to a skillet over medium heat
Cook the duck legs until all sides are deep brown and crispy. Transfer to a cutting board
Slice into 1 cm wide pieces
Thinly slice 2 radishes on a mandoline
Plate the rolled duck slices, intercalating them with radish slices
Top with watermelon mostarda to taste
Garnish with watercress to taste
Add extra virgin olive oil and black pepper to taste. The rolled duck ham is ready!