duck breast carpaccio

Serves 4 as a starter

Ingredients:

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 

Method:

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.