Salt-cured duck with fresh + lightly pickled melons

Name: Salt-cured duck with fresh + lightly pickled melons
Yield: Serves 6
Ingredients: 4 x 25 cm squares muslin; 150 ml water; 2 x 1.5-2 kg Peking ducks, necks and wings removed; kitchen twine; ½ teaspoon coriander seeds, crushed; 80 g white sugar; ½ teaspoon cloves, crushed; 12 cloves, crushed; 6 star anise, crushed; 1 tablespoon chopped ginger; ½ bird’s-eye chilli, chopped; ¼ rockmelon; 1 teaspoon Quatre Épices; 150 ml white wine vinegar; ¼ honeydew melon; 1 kg salt; 3 litres water; 1.5 cm knob ginger, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

The development of this recipe was a journey that started when I read about salt-water duck in Elizabeth David’s Spices, Salt and Aromatics in the English Kitchen. Here she poaches duck whole for 1 hour and, when cold, chops it into pieces with a cleaver and serves it with a salad. After years of twists and turns I ad

Ingredients

Starter
Preserve
Gluten-free

Ingredients

Method