Salt-cured duck with fresh + lightly pickled melons from Wild Weed Pie: A Lifetime of Recipes by Jan
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...
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Cooking tools:
- Cheesecloth
- Butcher's twine
- Cleaver
- Chef's knife
- Cutting board
- Stockpot
- Saucepan
- Mixing bowl
- Mason jar
- Measuring spoon
- Measuring cup
- Spoon
- Colander
- Slotted spoon
- Refrigerator
- Stove
- Plate
- Serving platter
- Airtight container
Ingredients
- 1 kg salt
- 150 ml water
- 150 ml white wine vinegar
- 80 g white sugar
- ½ teaspoon cloves, crushed
- 4 x 25 cm squares muslin
- kitchen twine
- ¼ honeydew melon
- ¼ rockmelon
- 2 x 1.5-2 kg Peking ducks, necks and wings removed
- 1 teaspoon Quatre Épices
- 3 litres water
- 12 cloves, crushed
- 6 star anise, crushed
- 1 1/2 cm knob ginger, chopped
- 1 tablespoon chopped ginger
- ½ teaspoon coriander seeds, crushed
- ½ bird’s-eye chilli, chopped
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