Ingredients

Method

For the duck
• 5 pods cardamom, crushed
• 1 t garam masala
• Black pepper
• 2 t Maldon salt
• 4 t brown sugar
• ½ t orange zest
• 2 duck breasts
For the lamb
• 300 g loin of lamb, completely trimmed
• 1 t rosemary, chopped
• ½ t fresh thyme, chopped
• 1 t Maldon salt
• 2 t brown sugar
• Black pepper
• 2 t toasted coriander seeds, crushed
• Olive oil, for cooking
For the jelly
• 10 t white sugar
• 10 t water
• 2 t gelatine, sponged in 25ml cold water
• 1 cup Black Label beer
• white truffle oil

Method

Ingredients

To prepare the duck: Toast the cardomom, garam masala and pepper in a hot pan until the mixture starts to release its fragrance.
Add the salt, sugar and zest, and mix well. Score the duck breasts and rub with the mix. Marinate for 20 minutes.
Sear the duck breasts in a hot pan, fat side down, and cook until medium done (about 4 to 5 minutes on each side). Allow to rest for a minute or two then cut into thin slices.
If curing, marinate the duck overnight in the fridge and hang for two days in a cool, dry place. Freeze and cut paper-thin.
To prepare the lamb: Season the lamb with the rest of the ingredients and marinate for 10 to 15 minutes. Sear in a hot pan with a little olive oil and cook for 4 to 5 minutes, or until still pink.
Allow to rest for a minute or two then slice thinly. Alternatively, if curing, marinate and hang for two days in a cool, dry place.
To make the jelly: Over a gentle heat, melt the sugar in the water and add the sponged gelatine. Add the beer and pour the mixture into a jelly mould or bowl.
Leave it in the fridge for 2 hours to set. Cut with a warm knife or spoon out for serving.
Arrange the meats on a plate, add a spoon of jelly and serve immediately, with a sprinkling of white truffle oil.