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Tuesday, August 18, 2015

duck breast carpaccio

Serves 4 as a starter


1 duck breast, fat removed
fresh rocket
hazelnuts, chopped
rind of 1 orange
1 small fennel bulb, grated

for the sauce:

juice 1 orange
10ml hazelnut oil
10ml extra virgin olive oil
10ml sesame seed oil 
10ml balsamic vinegar
10ml light soy sauce
pinch of ginger powder
salt & pepper 


Wrap and place the duck breast in the freezer and leave for 1 hour to firm up enough to slice..
Mix all the sauce ingredients together and leave to one side.

Remove the duck from the freezer and slice either on a machine or by hand into very fine slices. Spread the rocket out onto a serving plate, lay the duck over the rocket. Moisten with the sauce and garnish with hazelnuts, fennel and orange rind.

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