This duck carpaccio recipe from Pascal Aussignac is perhaps easier than it looks. Using crunchy romanesco to add bite and the aniseed note of fennel to provide flavour - this beautifully balanced dish can be constructed in under an hour. Use the fennel tops as an added garnish for the carpaccio.
Pascal Aussignac left France with business partner Vincent Labeyrie to champion la cuisine de Gascogne at his restaurant, Club Gascon, in 1998.
To prepare the duck breast, remove the fat and sinew with a sharp knife. Wrap the breast in cling film and place in the freezer
1 duck breast
Remove the breast from the freezer when firm and semi-frozen, after approximately 30 minutes. Use a very sharp knife to slice the breast into thin slices. Divide the slices between and 4 plates. Cover each with cling film and store in the fridge until required
For the romanesco cauliflower, use the fine setting on a grater to create a cous cous like texture. Place in a bowl and season to taste with salt and hazelnut oil
1 tbsp of hazelnut oil
100g of Romanesco florets
To serve the carpaccio, remove the plates from the fridge and allow to stand for 5-10 minutes. Sprinkle the romanesco, fennel and the cobnuts evenly over the duck. Finish with a small drizzle of hazelnut oil and a sprinkling of chives