Ham Recipe from Duck Meat

Meat Ingredients:

  • Duck, whole, dressed

Curing Mix

A. Pumping Pickle, 50°S (for 10kg meat)

  • 5 cup Water
  • 3 tbsp Phosphate (soluble)
  • 6tsp Curing salt (94% salt, 6% nitrite)
  • Salt, refined
  • Sugar, refined
  • Sodium erythorbate
  • Oil of anise
  • Oil of cloves
  • Maplein
  • Smoke flavor

– Measure 4 cups water, 1 & 1/2 cup refined salt, boil for 1 minute, let cool, strain

B. Dry Cure Mixture (for 1 kg meat)

  • 1 & 1/2 tbsp Salt, refined
  • 1 & 1/2 tbsp Sugar, refined
  • 1/4 tbsp Phosphate

Cooking Ingredients (for 1 kg meat)

  • 2 cup Brown sugar
  • 1/2 cup Pineapple juice
  • 1/2 cup Anisado wine
  • 1-2 pc Bay leaf (laurel)
  • 1-2 pc Clavo de comer
  • few strand Oregano leaves
  • enough Water to cover the meat


  1. Select good quality raw materials.
  2. Remove oil sac; wash bird thoroughly, removing blood, internal organs and leaving no adhering tissues.
  3. Prepare pumping pickle solution and dry cure mixture.
  4. Inject pumping pickle (½ cup per kg of duck meat or 10% of the weight of meat) into the lean portion of the duck meat with a distance of ½ inch per injection site.
  5. Massage lightly for even distribution of pickle.
  6. Apply dry cure mixture to the inner portion first (cavity), then to the external surface of the duck.
  7. Cure either at room temperature for 8-10 hours or at refrigerator temperature for 3-5 days.
  8. Wash the duck meat twice to remove the excess pickle and dry cure; tie with abaca twine.
  9. Cook with cooking ingredients until tender.
  10.  Cool and remove the abaca twine.
  11.  Spread brown sugar on the surface of the cooked duck then caramelize.
  12.  Wrap in paperlyne (plastic wrap) and store in freezer for up to 4 months or in the refrigerator for 1 week.


  1. Put brown sugar on fat portion and caramelize by using any of the following techniques.
    • a. blow torch
    • b. oven at broiling temperature for 20 minutes
    • c. Turbo broiler at 350°F for 20 minutes or until golden brown
    • d. Traditional hot “siense”
  2. Pouring of thick syrup on the surface of the cooked duck prepared by boiling 1 cup cooking broth (from duck ham), 2 cups brown sugar and ¼ cup pineapple juice.

source:  Bureau of Animal Industry – Animal Products Development Center (BAI-APDC, photo from www.thepickiesteater.net)

Leave a Reply

Your email address will not be published. Required fields are marked *