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Duck carpaccio with romanesco, cauliflower, fennel and hazelnuts

Duck carpaccio with romanesco, cauliflower, fennel and hazelnuts

Duck carpaccio with romanesco, cauliflower, fennel and hazelnuts

PT35M

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1
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
2
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
3
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
  • 1/2 cauliflower
  • 100g of Romanesco florets
  • salt
4
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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