Instructions

We may find duck ham at gourmet stores and supermarkets, but if have time and patience we can make it at home. It will be more economical and we can adjust the curing process to our taste. Prepare a mix of thick marine salt and sugar, the amount is ¾ parts of salt and ¼ of sugar. Spice this salting with pink pepper and aromatic herbs such as thyme, tarragon, Rosemary, etc. Set a base of salting in a pan a bit bigger than the duck breast, place the duck and cover with the rest. Keep it in the fridge for 48h. Once the salting time has elapsed, remove the breast and clean it with a cloth or brush to remove salt crystals completely.  Pierce a string from the extreme and hang it up in a fresh and dry place and let it cure between 7 and 10 days depending on the desired curing. For the corncob cream, chop the onion and leak. Melt the butter with olive oil in a Magefesa pot and poach it for some minutes. Add the corncob, evaporated milk, milk cream, salt, pepper and let it cook for some minutes. Grind it together with the foie bloc with the help of a Magefesa Blender until we get fine homogeneous cream. Serve it into bowls accompanied by thin duck ham slices.
To decorate the cream, we may freeze a piece of foie bloc and, when tough, grate it over the cream.

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