Duck carpaccio with romanesco, cauliflower, fennel and hazelnuts
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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.
First published in 2015
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Ingredients
Metric
Imperial
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
SAVE RECIPE
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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