Homemade DUCK HAM recipe
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- Опубліковано 12 чер 2019
- Finally I can show you another homemade cured meat, the DUCK HAM. For this recipe we have to thank our friend PANTACIBUS: https: // pantacibus
When you try this recipe let us know the result ; )
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Tried this recipe, its awesome. It was at my fridge for about 14 weeks.
Spectacular 🥳 send me some pictures on instagram 😉
Bravo! Thank you very much for sharing your recipe! I just finished preparing marinade for my duck ham. Will do this the next time i have another duck.
👍 let us know the result 😉😋
This is awesome. Thank you so much!
Thanks for sharing the video with your friends and family 😉👍🏼
I had success with the recipe! Left it in the fridge for 2 months. The results are really good! Thanks for the recipe! Now I want to try the other recipes in your channel!
Spectacular 🤩 thanks for sharing your experience and the video with your friends and family 👍🏼
@@Spectacular-cuoredicioccolato I am sharing the recipes!
Thanks for your help 👍🏼
Awesome recipe!
Thanks 😀 please share it 😉 with your friends
I'm so glad you got some better knives brother. great recipe also!
Thanks 🥳
Wonderful! Thank you.
Welcome 😉
Thanks for sharing !!
Welcome 😀 please share the video 😉 thanks 😊
Fantastic fantastic really fantastic way and new idea to me so easy and I think very very delicious too thanks my best friend for sharing
Thanks for watching 🤓 my friend 🤗
super recipes !! Thank you !
Thanks ☺️
I have Duck prosciutto in my drying chamber and so excited to try it out. I did an equilibrium cure with orange zest and pepper.
Interesting 😏 orange zest
Orange,pepper and duck go so well together. Can’t wait to taste in in duck prosciutto
👍 Thanks I will try 😉
Corwyn Warwaruk how did it turn out? How long did you keep it in the wine/water/vinegar mix?
Yes, me too I would like to know 😀
Every time you wave with your hand, you put smile on my face. Thank you
😂👍🏼 thanks 😉
Yeah, me too. A nice person and professional.
Thanks 😊
Love it when people use cleavers for things that require the exact opposite kind of knife
😂 me too
Good work !!!!!
Thanks 😀 please share the video 😉
Solo una Cosa da dire...spettacolare... Gracie mille
Grazie a te 😊
Bravo very nice information thanks 👍
Thanks ☺️ please share the video 😉
Thank you Pantacibus, Thanks Chef, that meat looks so tasty and now i will have to search the land for duck breasts, yum. I grew up with ducks in the back yard, but my mum never made us duck ham and the men went duck shooting every yr and still i didn't see any one make duck ham. I'm ever so grateful, Thank you.
Welcome 😀 please share the video 😉
Salute my friend! Another great video. Thank you
Thanks 👍🏼 please share also this video 😉
@@Spectacular-cuoredicioccolato Done! :) 👍🏼
Thanks 🤩😀
I really love your recipes. I just have a question. In this video and many other (salami, etc) you say we need room temperature and some recipes need to stay like that for a long time. What do you recommend for someone who lives in a place where temperatures are between 36 and 40 celcius everyday from May to September. Thank you!
For 24 hours it's ok. For me the situation is the same 😉
Grazie
Prego 😀
Yum!
😋👍
How long did you keep it in the wine/water/vinegar mix? I am thinking 2 hrs???
definetly will try ! thanks for the video , is skin not edible ?
👍 let us know when you taste it 😉
@@Spectacular-cuoredicioccolato why do you peel off he skin before eating?
I don't like it 🤭
Spectacular Andrea, I have 2 large Duck Breasts curing at the moment. Going to give this recipe a go. Macro had XXL Ducks frozen last week, 246thb for 3.16kg bird cleaned but with Head. The 2 Breasts when removed weighed 752g in total. I think I'll dry until 30-35% weight loss.
Spectacular 👍🏼 good idea 😉 better than my breast that was very small
Hi Andrea, I tied up my Duck Breasts this morning, they are now hanging at room temperature 30c here in Bangtao now so I will only hang for 12 hours before putting it in my drying chamber. Can't wait to try it in 3 months.
Bravo 😉👍🏼 well done
Wait for it you can try the mocetta 😉
ua-cam.com/video/YJEOSRUAYQU/v-deo.html
I made the Pork Tenderloin about 4 months ago Spectacular!!!! Now have to wait until Duck Breast is ready to put in my Drying Chamber. It is already dripping Duck Fat but smells Spectacular.
🤩👍🏼
Thanks. I've seen a similar technique before. Does the salt cure ward off bad bacteria? Seems like leaving a piece of meet in a fridge for a month could create some unwanted results. Salt is the key here?
Yes 👍🏼 sea salt is very important
Natural sea salt
I did your recipes for Homemade Smoked Bacon and for Italian Guanciale. Bacon is almost gone already :-) It has very good taste and flavor, and guanciale is still aging in the basement.
Do you have any recipes for curing and aged chicken breast?
Spectacular 🤩👍🏼 sorry not for chicken but for duck 😉
I like the table you cut the duck meat on.
I made it with old wood
You should do a collaboration video with @alexfrenchguycooking ! Thanks for all the great videos!
😂 yes but I don't think he would like it 🤣
Thankyou for your time and for your infomation.I will make the ham with a breast. grazie per tuto.
👍🏼 let us know when you cut it 😉
Love 🖤 from Bangladesh 🇧🇩
👍😀😋
You are Italyan 🇮🇹
Right??
Yes, Sorry for my English 🤭
Maltobello.
È Perfetto 😎👍👍🍽
Grazie mille 😊👍😋
My next project!
Brava 😉👍🏼
What type of wine do you use?
Red wine or white wine 👍🏼 it’s the same
@@Spectacular-cuoredicioccolato also, is it okay if I’m opening my fridge a moderate amount for normal use?
Is it possible to do this with a turkey?
I never tried but probably you can try 👍🏼
Hi! Is me again.I have a question.Can i make duck ham from legs.
Yes but I think with the breast is easier 😉 maybe I will do a video in the future with the legs
I see after the salting you trimmed it and also removed the fat at the end to eat it? I havent seen that in any other video Ive watched. Is there a reason for that or just preference?
This is the way that I learn to make it 😋
@@Spectacular-cuoredicioccolato Cool! thanks for the reply. I just wanted to be sure I dont do something wrong when I start it on saturday!
😉👍🏼 don’t worry 😀 follow the video and it will be spectacular 😋 let us know when taste it and keep us updated
@@Spectacular-cuoredicioccolato they're made and hanging with 3 different spice recipes. Ill let you know how they turn out in a couple weeks!
👍🏼🥳 bravo
You can already eat it after 3-4 weeks please?
If it’s dry enough
is it ok to use frozen duck breast? looks awesome !
Yes but it’s not the best 😬
How salty was your duck? I tried this in my fridge (took around 5-6 weeks for a 35% weight loss) and they came out very salty. I used normal sea salt.
My was like a classic cured meat
I hope that you didnt leave the duck breast in the salt for 5-6 weeks.
@@peterrezac881 Nono :D 12h maybe
@@moodmaker2796 did you wash it in the mix? You just might be delicate to salt, that wasn't alot of time in salt
90 days cure or 3 weeks?
At the end 90 🤭😋
@@Spectacular-cuoredicioccolato is that the full length of the cure? I would think that a duck breast does not have to cure for that long. Hence my question.
Do chicken meat* can be make like that?
I never tried 🤔 but some people have done something similar with chicken, like bresaola
I would like to try this recipe and use my smoker for the first 24 hours. Just to be clear, did you age this for 3 weeks or 90 days in the refrigerator?
The idea was 3 weeks. But at the end I age it 90 days 🤭
can you make wine from duck?
🧐
Why do you take the fat away before you eat it?
Because it’s too much 😉 for the diet
Great! Only problem is i wait 90 days for one meal...:))))
😂 if you have space make many 😉
@@Spectacular-cuoredicioccolato i have space but i don t have ducks...:))), just kidding, i love your content and from time to time i try your recipes. Even i think to make for sale your recipe of tommatoes dry on sun...:))). Have a nice day!
make it now.
👍🏼 bravo
@cuoredicioccolato How do you pronounce your channel name?
You can read it like this: cuore di cioccolato
How many grams are the two duck breasts (for 350 grams of sea salt)?
Sorry 😬 I don’t remember. Didn’t I said it in the video?
No, you did not mention how many grams that was, just 1 duck breast (it could be 500 gr, 600 gr, 800 gr… :-). I am also impressed that you answer my question immediately. Thank you very much! I will definitely try this soon. 😊
Sorry 😩 I don’t remember
Keep us updated 😉 because I remember that was very good 🤪
Дайте рецепт на русском
ma perche dici 3 weeks se sono 90 gg.a te come e venuto after 3 weeks.can you be truth?
Perché dipende dal frigo, per me ci sono voluti 90 giorni
Per altri ci sono volute 3 settimane
@@Spectacular-cuoredicioccolato grazie.provo a farlo con 90gg per andare sul sicuro.grazie mille per condividere il tuo sapere.Gesu ti ama
Ok 👍🏼 facci poi sapere come viene 😉