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An ingenious sea urchin foam enlivens this duckcarpaccio from Pascal Aussignac. There is very little preparation involved with this duck recipe so great for an ambitious dinner party with many courses.
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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
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
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
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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Duck carpaccio with sea urchin foam, romanesco and lotus root crisp
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Duck carpaccio with sea urchin foam, romanesco and lotus root crisp
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