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

Ingredients

Fresh Meat

  • 1 duck breast

Fish & Shellfish

  • 1 sea urchin, fresh

Fruit & Vegetables

  • 1 romanesco
  • 1 cauliflower

Speciality Ingredients

  • 1 lotus root

Oils & Vinegars

  • 1 tbsp of olive oil

Store Cupboard

  • salt
  • pepper