Taste the Wild Blog

September 7, 2011

Duck Ham with wild winter herbs

2 x Duck breasts 50g coarse sea salt(not rock salt) per breast 1 tsp black peppercorns, crushed per breast 2 tbl sp  ground ivy per breast, finely chopped 1 tsp Chopped Douglas fir needles per breast, finely chopped. 1.        For the duck breasts, place the duck breasts flesh side down on a chopping board. Using … Continued

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