Duck carpaccio with romanesco, cauliflower, fennel and hazelnuts
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.
Ingredients
Duck carpaccio
- 1 duck breast
- 100g of Romanesco florets
- 1/2 cauliflower
- 1 bulb of fennel , finely sliced
- 2 1/2 tbsp of hazelnuts , cut into small pieces
- 1 tbsp of chives , chopped
- salt
- 1 tbsp of hazelnut oil
Method
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
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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Duck carpaccio with romanesco, cauliflower, fennel and hazelnuts
