Aged Duck Ham, Bunya Nut Cream and Saltbush

I think cured meats are fantastic: they have such a different personality to cooked or even raw meats. The best duck to use here is a variety that has a high fat content. We use a cross between American Pekin and Aylesbury. You need to allow yourself at least three weeks for curing and ageing the duck here – like all worthwhile projects, this is a process that cannot be rushed or tampered with.