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.
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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
1 bulb of fennel
1 tbsp of hazelnuts
1 tbsp of chives
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