Stunning flavours await with this ultra-simple recipe. Just plan ahead for the curing time.
Duck prosciutto with walnuts, sherry, golden raisins & tarragon
Ingredients
4 Great Ocean Road duck breasts
100g black peppercorns
100g pink peppercorns
100g red Aleppo
200g coriander seeds
100g Szechuan pepper
100g smoked paprika
3kg rock salt
Method
Toast off all peppers and lightly blend, setting half of the mix aside.
Lightly pulse remaining pepper mix with rock salt in the blender.
Layer rock salt mix and duck breast heavily covering all of the skin and the flesh. Leave packed and covered for two days.
Remove the breast from the salt mix and brush clean with a pastry brush. Soak in water for five minutes then pat dry. Season the breasts heavily with remaining pepper mix.
Wrap the breasts individually in muslin cloth and truss lightly. Hang in a cool place for five days. Brush off spice mix and vacuum seal in a bag. Store until use.
Walnut tarator sauce
Ingredients:
100g walnuts
40ml sherry vinegar
1½ cups fresh coriander
200ml Mount Zero Olive Oil
1 lemon (juice and zest)
1 tsp sumac
1 clove of garlic, crushed
30g finely brunoised shallot
Salt and pepper
Method:
Roast the walnuts in the oven at 200°C for five minutes.
Rub off as much of the skins as possible in a tea towel.
Chiffonade the coriander.
Whisk in ingredients for the tarator sauce.
Golden raisin puree
Ingredients:
250g golden raisins
300ml sauternes
25g Chinese five spice
500ml water
250ml verjus
Method:
Combine all ingredients in a pot and reduce down until liquid is sticky. Blend until a smooth puree and set aside.
To serve
Thinly slice duck breast lengthways and arrange three on a plate. Pipe golden raisin puree and spoon over tarator sauce. Garnish with tarragon, blood mustard and wood sorrel leaves.
Shop the Marketplace
Explore the very best in food, drink, styling and entertaining offerings.