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.

Duck ham with five spice

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duck breast






five spice powder



coarse salt

Preparation method

  • 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. 

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