Duck pastrami, choicory and blood orange by Madalene Bonvini-Hamel

03 February 2011
Duck pastrami, choicory and blood orange by Madalene Bonvini-Hamel

For the Duck Pastrami

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


Score the duck skin, remove the silver skin, and set aside.

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

Remove the duck from the vacuum pouch, wash and dry it, then lightly smoke the breast, fat side down, and leave to cool.

For the 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, and reduce to 250ml. Stir in the agar agar, mix well, and 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.

For the Medjool Date Puree

200g Medjool dates, stones removed
1tbs 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.

For the Jerusalem Artichoke Puree

300g Jerusalem artichokes, peeled and sliced
20g unsalted butter
Salt and freshly cracked black pepper

50ml double cream


Place the sliced artichokes in a vacuum bag, add the butter and seasoning, and seal on hard vacuum. Place the vacuum bag in a large saucepan of boiling water, reduce the heat and leave to simmer for 40 minutes.

Purée 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 needed.

To Serve

Finely slice the duck. Cut the jelly into serving-sized pieces. Spread the date purée on the plate, place small drops of Jerusalem artichoke purée on the plate, and arrange the duck slices with chicory pieces, fresh blood orange segments and coriander cress.

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