Cured duck breast, by Ollie Couillard

Ingredients
(Serves 10)

170g coarse salt
40 coriander seeds
20g star anis
3 cloves
40 peppercorns
16 bay leaves
3 cloves garlic
2 sprigs thyme
10 duck magrets

Method
Blend everything in a food processor except for thyme and duck. Pour the herb and spice mixture in to a bowl and coat all the duck breasts. Then stack them with thyme between each breast. Place a weight on top and leave the duck like this overnight. Then rinse each breast and hang them for five to six days in a well-ventilated room. When ready to serve, brush them with olive oil and serve thinly sliced.

Wine match 2004 Domaine Berthoumieu Haute Tradition Madiran: "A perfect choice, as it is rich, fruity and spicy and complements the flavoursome duck well. The wine is strong but not overpowering." (£8 glass, £16 carafe, £24 bottle)

By Ollie Couillard