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With confit egg yolk, celeriac remoulade, truffle dressing


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


Duck prosciutto

  1. 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).
  2. Trim excess fat and sine off duck breasts the completely cover in spice mix.
  3. Leave to cure in the fridge for 48-72 hours.
  4. Wash cure mix off thoroughly, pat dry and freeze.
  5. Slice by hand or with meat slicer from frozen or semi-defrosted into thin, even slices.

Confit egg yolk

  1. Half fill a small tray with cooking oil, at least 3cm deep.
  2. Separate the yolks from the whites trying to get the yolk as clean as possible.
  3. Carefully drop straight into oil.
  4. Repeat with more yolks, trying to avoid them from touching.
  5. Place whole tray into a preheated oven set to 65°C for 55 mins.
  6. When semi set carefully remove the yolks into a container and cover again with the oil then chill.

Celeriac remoulade

  1. Peel and finely julienne one celeriac.
  2. 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.
  3. Mix 2tbsp mayonnaise with 2tbsp crème fraiche, ½ tbsp whole grain mustard, 1tbsp chopped capers, 1tbsp chopped chives and lemon juice.
  4. Add to celeriac. You may not need all liquid mix, don’t make the remoulade too wet.

Truffle dressing

  1. Whisk 1tbsp Dijon mustard, 2tbsp white wine vinegar and small pinch salt.
  2. Drizzle in truffle oil whist whisking, taste, add neutral veg oil to bulk if required.

To finish

  1. Using a fork or tweezer, spin a portion of remoulade into the middle of the plate.
  2. Place 6-8 slices of the prosciutto around the remoulade.
  3. 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.