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
- 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
- Select good quality raw materials.
- Remove oil sac; wash bird thoroughly, removing blood, internal organs and leaving no adhering tissues.
- Prepare pumping pickle solution and dry cure mixture.
- 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.
- Massage lightly for even distribution of pickle.
- Apply dry cure mixture to the inner portion first (cavity), then to the external surface of the duck.
- Cure either at room temperature for 8-10 hours or at refrigerator temperature for 3-5 days.
- Wash the duck meat twice to remove the excess pickle and dry cure; tie with abaca twine.
- Cook with cooking ingredients until tender.
- Cool and remove the abaca twine.
- Spread brown sugar on the surface of the cooked duck then caramelize.
- Wrap in paperlyne (plastic wrap) and store in freezer for up to 4 months or in the refrigerator for 1 week.
CARAMELIZATION PROCESS FOR DUCK HAM:
- 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”
- 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)