The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.72
FALL/WINTER2023

Salt duck

The British, and particularly the Welsh, have a long tradition of salting duck. There are both wet and dry cures; wet cured duck sometimes tastes a lot like corned beef. In Think Like a Chef (New York 2000), Tom Colicchio calls his salt duck ‘duck ham’ and contends that it “is essentially prociutto, with duck instead of pork” but while he has a descriptive point, that goes a little far. (Think 185) Salt duck has its own distinctive flavor. It is easy to make, keeps well and therefore is a good way to enjoy such an expensive item as a D’Artagnan duck breast.