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House-Cured Duck Prosciutto with White Asparagus and Coddled Duck Egg
Chef David Michael Coleman of Tocqueville New York, NY
Adapted by

Yield: 4 Servings

House-Cured Duck Prosciutto with White Asparagus and Coddled Duck Egg by David Michael ColemanIngredients:

    Duck Prosciutto:
  • 1 cup Kosher salt
  • ½ cup brown sugar
  • ¼ cup wattleseed
  • ¼ cup cracked black pepper
  • 1 mallard duck breast

    Quince Puree:
  • 1 ripe quince
  • 3 ounces butter

    White Asparagus:
  • 3 pounds duck bones, chopped very small
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 sprig thyme
  • 1 quart water
  • 12 stalks white asparagus, ends peeled

    To Assemble and Serve:
  • 4 duck eggs, poached until barely set
  • 2 ounces chopped fines herbs (parsley, tarragon, chervil, chives)
  • 1 ounce almond oil
  • ¼ cup Marcona almonds, toasted
  • 4 brioche toast points


For the Cured Duck:
Mix salt, sugar, wattleseed and black pepper. Lay half the mixture on a sheet pan, place duck breast on top, and pack remaining cure mixture around breast. Refrigerate for two days, wipe clean of cure, and freeze.

Quince Puree:
Peel and cook quince in butter until tender, then puree in blender and strain. Set aside.

For the White Asparagus:
Preheat oven to 350°F. Roast duck bones until brown. Combine with onion, garlic, thyme and water and cook for 45 minutes. Strain, season with salt and pepper, and keep hot. Just before serving, blanch asparagus in hot duck stock.

To Assemble and Serve:
Take duck out of the freezer and slice length-wise, very thinly. Wrap three pieces of duck around each asparagus stalk. Spread a layer of quince puree across plate and place three stalks of duck-wrapped asparagus in a triangle shape on top. Place warm egg in the middle. Add almond oil and fines herbs to Duck Jus and spoon sauce over duck egg and the plate. Garnish with almonds and brioche and serve.

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Published May 2008