Free-range Duck Ham with Compressed Watermelon, Roquefort, Basil Oil, Garden Herbs, Roselle Emulsion.


For Duck Ham (15 Days)

  • 300g Sugar
  • 200g Rock Salt
  • 20g Nitrate Salt
  • 1gm Coriander Seeds
  • 1gm Fennel Seeds
  • 1gm Black Pepper
  • 1 no. Juniper Berries
  • 2 500gm Free-ranged Duck Breast


Mix all the dry ingredients and cover them all over the duck and leave to cure in the fridge wrapped on a wire rack for 2 days.

Wash off the salt and start wrapping it individually in a muslin cloth followed by hanging it in the fridge. Ensure, there is enough space to allow sufficient aeration.

Hang it for 2 weeks and check until desired texture is achieved.



For Compressed Watermelon (5 mins)

  • 40ml Watermelon Juice
  • 200gm Watermelon


Place watermelon in a vacuum bag followed by vacking it with the highest pressure. This forces the additional juice to be impregnated in the watermelon itself.


For Basil Oil (1 day)

  • 100gm Basil Leaves
  • 30gm Corn Oil

Blanch half of the sweet basil Leaves for 10 Seconds followed by shocking in ice water.

Dry the leaves thoroughly and start putting them in a processor with another half of the basil leaves and corn oil. Blend it and transfer it to a bowl with an ice bath underneath.

Let infuse 1 day in the fridge. And pass it through a muslin cloth.


Roselle Emulsion (1 hour)

  • 6 Florets of Fresh Roselle
  • 500ml Water
  • 150ml Apple Juice
  • 20ml Cream
  • 1gm Citric Acid
  • 2gm Xanthan Gum
  • 40 Sugar
  • Salt
  • Peel the petals off the roselle bud. Discard the core.
  • Simmer the petal in 200ml of water, sugar and citric with closed lid.
  • Once the petals are softened, open the lid and let them reduced until dry.
  • Transfer it to a narrow container followed by adding the rest of the ingredients.
  • Hand blend it until it reaches a thick and fine consistency.
  • Pass through a drum sieve.




  • First cut the watermelon into a perfect 1.5cm cube. And place 5 pieces on top of the bowl.
  • Pour in enough emulsion to cover 1/4 of the height of the watermelon.
  • Thinly slice 5 pieces of duck ham and place them on top of the watermelon
  • Pick 5 tiny pieces of Roquefort and place it on top of the duck randomly.
  • Finish the dish off by evenly distributing shallot rings, herbs and leaves on top of the duck.
  • Drip a little basil oil to round up the whole dish.

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