Duck Pastrami; Medjool Date and Blood Orange Salad

Duck Pastrami

• 2 large male duck breasts
• 1tbs coriander seeds
• ½ tsp black peppercorns
• 6 juniper berries
• 25g Maldon sea salt
• 50 dark brown sugar
• 1 clove of garlic
• 1tbs chopped fresh thyme

Score the duck skin, remove the sliver skin, set aside.

Use a pestle and mortar to crush the rest of the ingredients into a paste. Rub it into the duck meat; massage it into the fat side. Vacuum pack the duck breast tightly and leave to marinade overnight.

Remove the duck from the vacuum pouch, wash and dry the duck.

Lightly smoke the breast, fat side down. Cool.

Blood Orange and Balsamic Jelly

• 280ml blood orange juice
• 20ml balsamic vinegar
• 1.5g agar agar powder

Bring the blood orange juice and vinegar to the boil, reduce to 250ml. Stir in the agar powder, mix well, bring the fluid back to the simmer for 2 minutes. Pour the liquid into a small tray and leave to set completely at room temperature.

Medjool Date Puree

• 200g Medjool dates, stones removed
• 1tb olive oil
• Salt and freshly cracked black pepper
• 1tsp sherry vinegar

Blend all the ingredients to a paste, taste and adjust the seasoning if needed. Keep refrigerated until needed.

Jerusalem Artichoke Puree

• 300g Jerusalem artichokes, peeled and sliced
• 20g unsalted butter
• Salt and freshly cracked black pepper
• 50ml double cream

Peel and finely slice the artichokes, place it in a vacuum bag, add the butter and seasoning. Seal on hard vacuum.

Bring the water to boil in a large saucepan and place the vacuum bag in the water, reduce the heat to a gentle simmer and leave to simmer for 40 minutes.

Puree the Jerusalem artichokes in a blender until very smooth, add the cream, and if it’s still too thick then add more cream. Taste and adjust the seasoning if need.

To Serve

Finely slice the duck. Cut the jelly into serving size pieces.

Spread the date puree on the plate, place small drops of Jerusalem artichoke puree on the plate, and arrange the duck slices with chicory pieces, fresh blood orange segments and coriander cress.

Serves 6

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