Jamon de Pato

While walking the streets of el Born, Barcelona I stopped at the supermarket to grab a few ingredients for a quick snack. One of the ingredients I grabbed was Jamon de Pato. At the time I was attracted by the rich colour compared to other hams, and given the price concluded 'This stuff must be good'. Well it was awesome. To the point were I went looking for a translation of 'de Pato'. I must admit I was rather shocked. It wasn't ham at all. It was duck cured like ham. I doubt that I'll ever find this in Australia. If I ever find it, I'm sure you'll see it on one of my salads.

PS.
Just found a recipe by Stephanie Alexander (well she stole it too). So I'll have to jump into this one, although it will take about three weeks.
Duck Ham