Free-range Duck Ham by Kim Hock
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
- 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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