Serves 4-6
Ingredients
Duck ham
1 duck breast
60g rock salt
30g caster sugar
1g crushed juniper berries
2g fennel seeds
2g coriander seeds
2g black peppercorns
Zest of ½ lemon
1g fresh thyme
Truffle mayonnaise
25g mayonnaise (good quality)
2g white truffle oil
2g chardonnay vinegar
Salt to taste
Garnish
Duck rillette (good quality)
Thinly sliced asparagus heads
Method
Duck ham
Grind spices and salt together, add the zest and herbs
Rub mixture all over the duck breast and leave in fridge for 24 hours then rub clean
Wrap the breast in muslin and hang in fridge for 14 days
Remove the muslin and wash the breast and pat dry with a towel, slice very thinly
Truffle mayonnaise
Mix all ingredients together until fully incorporated and season to taste.
To serve
Lay a slice of the duck breast on a flat surface, place a dot of duck rillette into the middle and fold over the slice, on top of the slice put a small dot of truffle mayonnaise and a piece of asparagus. Repeat with the other slices.
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