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Duck carpaccio with sea urchin foam, romanesco and lotus root crisp

by
Pascal Aussignac
Duck carpaccio with sea urchin foam, romanesco cauliflower and lotus root crisp
  • Starter
  • medium
  • 4
  • 60 minutes, plus 2 hours freezing time

PT1H

PT2H

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Ingredients

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Carpaccio

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Equipment

  • Mandoline
  • Deep-fryer

Method

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1
Begin by preparing the duck breast. Cut the fat off the breast and remove any veins or sinew
2
Place the breast in the freezer for approximately 2 hours. Once it is half-frozen, use a very sharp knife to slice into very thin slices. Lay the slices on 4 small serving plates, cover with cling film and place in the fridge
3
To open the sea urchin, hold it in place with a pair of tongs and cut out 3-4cm of shell with scissors. Place in a small bowl and turn it upside down to collect the natural juices and seawater. Set aside
  • 1 sea urchin, fresh
4
With a teaspoon, separate the 5 big orange tongues from the shell and add to the juice. Mix together then pass through a sieve. Add the olive oil and salt, stir and store in the fridge
5
Now make a 'couscous of cauliflowers. Grate the raw romanesco and cauliflower into small, couscous-like pieces, or alternatively, cut into tiny florets. Season with olive oil, salt and pepper mix with the sea urchin
6
Peel and finely slice the lotus root on a mandolin. Deep-fry the slices for a few minutes at 180°C and drain on kitchen paper
  • 1 lotus root
7
To serve, remove the plates with the duck carpaccio from the fridge, give the urchin juice and cauliflower a mix and use a spoon to scatter onto the meat. Lay a slice of crispy lotus on each plate and serve
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Pascal Aussignac
Pascal Aussignac

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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