Duck Carpaccio
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
2
- Ingredients
- 1 duck leg (about 300 grams)
- 2 Tbsps lemon juice
- 1 tsp white balsamic vinegar
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 1 Tbsp scallions
- Arugula
- 2 Tbsps small Caper
- aged pecorino romano (or Parmesan)
- 4 thin lemons
- 2 tsps Lemon peel (very finely sliced)
Preparation steps
1.
Rinse the duck breast, pat dry, remove the fat layer and wrap the meat in plastic wrap. Place in the freezer for 30 minutes. Then cut diagonally into very thin slices (with a slicer). Arrange the slices in a fan shape on two plates and place the lemon slices in the middle.
2.
Rinse and trim the arugula and spin dry.
3.
Mix the lemon juice and balsamic vinegar, season with salt and pepper and incorporate the oil.
4.
Pour the vinaigrette over the carpaccio, sprinkle with chives, lemon zest, capers and crumbled cheese. Place the arugula alongside and serve.
