Duck carpaccio with romanesco, cauliflower, fennel and hazelnuts


First published in 2015
Share recipe




Duck carpaccio

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
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
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
First published in 2015
Share recipe