Chef Jesse Marco’s “duck ham”

duck ham, glazed root vegetables, swiss chard, cider jus

Chef Jesse Marco’s “Duck Ham” is one of the most original entries on his smoking menu: it’s a duck breast that has been “cured” the same way classic American ham is cured. The result is one of the most tender and flavorful preparations for duck breast that we’ve ever encountered. A truly stunning dish — visually and sensorially.

As the weather gets cooler, we’re loving this dish paired with one of owner Jeff’s many selections from the Rhône. But it also matches well with the earthy Tuscan reds he’s brought on recently.

One Response to “Chef Jesse Marco’s “duck ham””

  1. I think this is the better kind of prepearing duck magret in comparation with usual medium cooking.

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