Smoky duck prosciutto

We cured duck ham, singed rosemary, roasted chestnuts and grilled slices of sweet potato slathered with a cilantro-lime dressing nosing neat. On the palate we had to deal with a very hot potato, a salt-crusted Jersey Royal served with a watercress aioli. Following the addition of water, we lit a cigar as well as an oil lamp. The two aromas of sweet, light tobacco smoke and the scent of the incense calmed things down very quickly. Mouthcoating and creamy now like a chicken Balmoral with a peppery whisky sauce. At six years of age, we combined selected hogsheads from the same distillery into a variety of different casks to develop further. This is one of those casks.