Wye Valley Asparagus, Duck Ham, Egg, Lovage
2 Creedy Carver duck breasts
1 tsp black peppercorns
1 garlic clove
1 bay leaf
200g sea salt
200g golden caster sugar
2 bunches of thick Wye Valley asparagus
4 Fresh duck eggs
250g fresh lovage
250g grapeseed oil
100g white wine vinegar
1. Crush all dry ingredients together, mix well.
2. Trim and score the duck breast diagonally both ways (to make criss-crossed skin).
3. Coat a small tray with a layer of salt mix and lay duck breasts skin side up then top with rest of salt mix.
4. Cover tightly with cling film and leave in fridge for 2-3 days.
5. Remove duck, rinse well with water, dry and slice thinly and roll into cylinders (x 3 per plated serving).
1. Trim prongs from main stalk to leave a spear head.
2. Snap at natural breaking point, trim up and peel ¾ of stalk.
3. Cook in a butter emulsion until tender.
1. Boil water with 2 tablespoons white wine vinegar. Stir to create whirlpool and drop eggs in and cook for 3 minutes (for runny yolk).
2. Remove with slotted spoon and drain.
1. Pick lovage and blanch for 30 seconds.
2. Refresh in iced water.
3. Blitz with grapeseed oil for 2 minutes. Hang through a muslin for 12 hours.
4. Then combine with white wine vinegar 250g lovage oil to 100g vinegar and season to taste with salt and pepper.
Place asparagus spears on plate, place poached egg on top and cover with dressing and lay cylinders of duck ham alongside.