Method

For the Duck Ham

1. Toast spices; add water, salt, sugar and honey. Bring to the boil and pour over ice to cool. Taste and adjust.
2. Place duck breast in liquid and leave for 4 hours. Once time is up, remove then pat dry on paper towel.
3. In an extremely hot pan, caramelise the skin without cooking the meat. The skin with go dark quickly due to the sugar in the brine. Set aside to cool.
4. Wrap duck in muslin cloth and hang in the back of the fridge for a minimum of 6 weeks until completely firm.
5. Slice as thinly as possible when serving.

For the Spiced Yoghurt

1. Toast spices in oven until fragrant. Blend in a spice grinder.
2. Place Barambah’s Yoghurt in a bowl and sift spices over yoghurt. Mix well and season with salt

Plum Puree

1. Place plums in a pan with the coriander seeds and slowly bring to a simmer. This will break down the plums.
2. Once completely soft remove coriander seeds and place in blender.
3. Blend plums with olive oil and adjust the acidity level with the vinegar. Cool.

Raddichio

1. Remove radicchio leaves one by one.Brush with fish sauce and dehydrate.
2. Once dehydrated, micro plane freeze dried plum over dried leaves to cover.

Juniper Oil

1. Crush berries, place in a small pan and cover with oil.Bring to around 70° and leave there for a few hours to develop the flavour. Strain and discard the berries.

To serve place a generous spoonful of Barambah’s All Natural Yoghurt on the plate, lay slices of the duck ham over yoghurt. Place random dots of plum puree on plate.

Cover duck with dried radicchio and fresh radicchio as well for contrast. Drizzle juniper oil to finish.