Duck prosciutto

Surprisingly intense

Stunning flavours await with this ultra-simple recipe. Just plan ahead for the curing time.

Duck prosciutto with walnuts, sherry, golden raisins & tarragon


  • 4 Great Ocean Road duck breasts
  • 100g black peppercorns
  • 100g pink peppercorns
  • 100g red Aleppo
  • 200g coriander seeds
  • 100g Szechuan pepper
  • 100g smoked paprika
  • 3kg rock salt


  1. Toast off all peppers and lightly blend, setting half of the mix aside.
  2. Lightly pulse remaining pepper mix with rock salt in the blender.
  3. Layer rock salt mix and duck breast heavily covering all of the skin and the flesh. Leave packed and covered for two days.
  4. Remove the breast from the salt mix and brush clean with a pastry brush. Soak in water for five minutes then pat dry. Season the breasts heavily with remaining pepper mix.
  5. Wrap the breasts individually in muslin cloth and truss lightly. Hang in a cool place for five days. Brush off spice mix and vacuum seal in a bag. Store until use.

Walnut tarator sauce


  • 100g walnuts
  • 40ml sherry vinegar
  • 1½ cups fresh coriander
  • 200ml Mount Zero Olive Oil
  • 1 lemon (juice and zest)
  • 1 tsp sumac
  • 1 clove of garlic, crushed
  • 30g finely brunoised shallot
  • Salt and pepper


  1. Roast the walnuts in the oven at 200°C for five minutes.
  2. Rub off as much of the skins as possible in a tea towel.
  3. Chiffonade the coriander.
  4. Whisk in ingredients for the tarator sauce.

Golden raisin puree


  • 250g golden raisins
  • 300ml sauternes
  • 25g Chinese five spice
  • 500ml water
  • 250ml verjus


  1. Combine all ingredients in a pot and reduce down until liquid is sticky. Blend until a smooth puree and set aside.

To serve

Thinly slice duck breast lengthways and arrange three on a plate. Pipe golden raisin puree and spoon over tarator sauce. Garnish with tarragon, blood mustard and wood sorrel leaves.

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