Duck prosciutto
With confit egg yolk, celeriac remoulade, truffle dressing
Ingredients
Duck prosciutto
- 10 duck breasts
- 600g caster sugar
- 400g table salt
- 1 tbsp mixed ground spices
Celeriac remoulade
- Celeriac
- Salt
- 2 tbsp mayonnaise
- 2 tbsp creme fraiche
- 1/2 tbsp whole grain mustard
- 1 tbsp chopped capers
- 1 tbsp chopped chives
- Lemon juice
Truffle dressing
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
Method
Duck prosciutto
- For 10 duck breasts; mix 600g caster sugar with 400g table salt and 1 tbsp mixed ground spices. (Black pepper, cumin seeds, fennel seeds, coriander seeds, paprika).
- Trim excess fat and sine off duck breasts the completely cover in spice mix.
- Leave to cure in the fridge for 48-72 hours.
- Wash cure mix off thoroughly, pat dry and freeze.
- Slice by hand or with meat slicer from frozen or semi-defrosted into thin, even slices.
Confit egg yolk
- Half fill a small tray with cooking oil, at least 3cm deep.
- Separate the yolks from the whites trying to get the yolk as clean as possible.
- Carefully drop straight into oil.
- Repeat with more yolks, trying to avoid them from touching.
- Place whole tray into a preheated oven set to 65°C for 55 mins.
- When semi set carefully remove the yolks into a container and cover again with the oil then chill.
Celeriac remoulade
- Peel and finely julienne one celeriac.
- Generously season with salt, mix, leave for 20mins the rinse under cold water and ring dry. Make sure as much water is removed as possible.
- Mix 2tbsp mayonnaise with 2tbsp crème fraiche, ½ tbsp whole grain mustard, 1tbsp chopped capers, 1tbsp chopped chives and lemon juice.
- Add to celeriac. You may not need all liquid mix, don’t make the remoulade too wet.
Truffle dressing
- Whisk 1tbsp Dijon mustard, 2tbsp white wine vinegar and small pinch salt.
- Drizzle in truffle oil whist whisking, taste, add neutral veg oil to bulk if required.
To finish
- Using a fork or tweezer, spin a portion of remoulade into the middle of the plate.
- Place 6-8 slices of the prosciutto around the remoulade.
- Using a slotted spoon place the egg yolk on top of the remoulade, drizzle some dressing over the duck and finish with micro rocket cress.