Jambon du canard or how to make some ham out of a duck breast

First you need a duck breast, of course.

Then we dredged it in our seasonings.

Specifically, this stuff. And did you know that the herbs de Provence does not have lavender in it in France? I bought some here in the U.S., and it has lavender.

In addition to the herb de provence we also used some pimento. Not like in the olive in your martini. It was dried.

Now comes the coarse salt--lots of it. Both sides. And lots of peppercorns.

We then put our duck breast in the fridge....hmmmm, overnight? or longer? I'm not quite sure. I'll look into that. But when we took it out of the fridge, we rinsed it, wrapped it up in cheesecloth and hung it up from the kitchen light fixture. Not something you see in your average American kitchen.

And the curing duck breast hung there until the end of the week. In another post I'll show you what happened to it.