Cured duck ham with duck liver and parmesan custard

Cured duck ham with duck liver and parmesan custard

By
From
Marque
Serves
10
Photographer
Stuart Scott

A surprisingly authentic ham can be made from duck breast and it makes a natural partner for its own liver.

Ingredients

Method

  1. The ‘ham’ will take a minimum of three days to cure. Trim five 250 gram Muscovy duck breasts of excess fat and silver skin, making sure to remove any feathers as you go. To make the curing mixture, combine 300 grams caster sugar and 200 grams table salt. Cover the duck breasts with the curing mixture and refrigerate for three days. Rinse off the curing mixture and soak the duck in fresh water for 30 minutes to get rid of any excess salt.
  2. Dry the breasts thoroughly and place them on a rack on the top shelf of a cold oven. Heat a heavy-based pan over a high heat and add 100 grams hickory chips and an aluminium cup containing 50 grams brown sugar cubes. When the smoking chips catch alight, wait until they are burning evenly then snuff out the flames by inverting a second pan over the first. Transfer the pan of hickory chips and sugar to the oven, quickly close the door and smoke the duck for 5 minutes. Remove the pan from the oven and repeat twice more.
  3. Remove the duck breasts from the oven and chill them quickly in a blast chiller. Seal them in a sous-vide bag and compress with moderate pressure, then freeze until required – this makes the ‘ham’ easier to slice. Pull the duck breasts out of the freezer and let them thaw slightly before slicing them thinly on a meat slicer. Lay the duck ‘ham’ on baking trays lined with baking paper and wrap in plastic wrap until ready to serve.
  4. Clean 1 kilogram large duck livers and soak them in 1 litre milk overnight. Strain, then rinse the livers in water and pat dry. Seal the livers in separate sous-vide bags with 1 tablespoon extra virgin olive oil per bag and compress with moderate pressure. Cook in a water bath at 58°C for 8 minutes. Remove from the bags and let the livers dry slightly. Season with salt and freshly ground black pepper then pan-fry in clarified butter in a medium–hot frying pan until golden brown. Allow to rest.
  5. Preheat the oven to 180°C. Wrap 30 trimmed baby beetroots in foil and place on a bed of rock salt in a roasting tin. Roast for 45 minutes, or until tender. Cool for 10 minutes then peel.
  6. To make the parmesan custard, finely grate 200 grams parmigiano reggiano and put in a Thermomix with 6 eggs and 50 millilitres pouring cream. Set the temperature to 70°C and blend on speed five for 7 minutes. Season with a pinch of table salt and freshly ground white pepper. Refrigerate until required.
  7. To serve, place a good dob of parmesan custard on each plate. Dress the beetroots with a little olive oil, salt and freshly ground black pepper. Distribute evenly on each plate. Add a liver to each plate and a few slices of duck ham. Finish with a few fresh raspberries on each plate.
Tags:
Marque
Mark
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Pei
Modern
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