Cured Duck, Rhubarb, Hazelnut and Salted Duck Yolk - Chef Recipe by Kate Kilsby

Ingredients

Dry cured duck:

50 g sea salt
35 g raw sugar
1 g juniper berries
1.5 g smoked paprika
1 tsp chopped thyme
4 black peppercorns
2 duck breasts

Cured duck egg yolk:

100 g sea salt
50 g raw sugar
1 duck egg yolk

Rhubarb chutney:

1 cup sugar
1 cup glucose
1 cup sherry vinegar
2 cups chopped rhubarb
1 cup granny smith apple, peeled and chopped
1 Tbs pomegranate molasses pomegranate molasses

Hazelnut vinaigrette:

150mL apple cider vinegar
Pinch salt and white pepper
1 tsp seed mustard
30 g chopped toasted hazelnuts
300mL canola oil

Sourdough wafers:

Stale sourdough
Olive oil
Sea salt

Method

Cured duck:

Grind spices and thyme in spice grinder. Combine with salt and sugar.

Coat duck with all mix. Sit in the refrigerator for 24 hours.

Wash off cure. Dry duck breast and cook skin side down over a low heat until fat has mostly rendered away and the skin is crisp. Turn over and seal other side. Keep the duck pink inside, 55 C when temperature is taken with thermometer.

Chill until ready to serve.

Cured duck egg yolk:

Combine sugar and salt, place 2/3 in tub just large enough to hold egg. Form an indent in the salt the size of the yolk.

Separate the yolk from the white, making sure all white is removed. Place the yolk in the indent in the salt and cover completely with the remaining salt. Store in fridge for 4 days.

When curing is finished, brush all salt off egg and dehydrate in food dehydrator until the texture of Parmesan and able to be grated. This will take about two hours.

Store in refrigerator.

Rhubarb chutney:

Bring sugar, glucose and vinegar to the boil, add both fruits. Cook to a pulp.

When cooked, cool and season with pomegranate molasses.

Store in refrigerator.

This makes more than you need for this recipe.

Hazelnut vinaigrette:

Whisk together the vinegar, mustard and seasoning. Gradually add the oil. Stir in the hazelnuts at the end.

Set aside until needed.

This recipe makes more than you will need for this dish.

Sourdough wafers:

Slice the sourdough as thinly as possible into 24 slices approximately 6cm by 4cm. Lay on a baking tray, brush with olive oil, sprinkle with salt and bake until golden and crisp, about 6 minutes at 170 C.

Set aside until needed.

To plate:

Collect all pre-prepared components plus 100 g washed and picked rocket.

Spoon 1 tablespoon of rhubarb chutney onto 6 plates.

Slice each duck breast into 15 thin slices. Lay 5 slices onto each plate, covering the chutney.

Lightly cover duck with rocket.

Spoon over hazelnut dressing.

Arrange 4 sourdough wafers on each plate.

Grate cured yolk over to complete the dish.

Recipe provided by Steels Gate Wines Cellar Door & Restaurant