Duck Carpaccio with Romanesco Cauliflower, Fennel & Hazelnuts

Name: Duck Carpaccio with Romanesco Cauliflower, Fennel & Hazelnuts
Prep time: 30
Cook time: 0
Yield: 0 Servings
Cuisine: British
Ingredients: 1/2 cauliflower; 1 bulb of fennel, finely sliced; Salt; 1 tbsp of chopped chives; 1 handful of cobnuts, cut into small pieces; 1 tbsp of hazelnut oil; 1 Gressingham duck breast; 100g of Romanesco florets

preparation 30
cook time 0
Serves 0

Ingredients Method

1/2 cauliflower
1 bulb of fennel, finely sliced
Salt
1 tbsp of chopped chives
1 handful of cobnuts, cut into small pieces
1 tbsp of hazelnut oil
1 Gressingham duck breast
100g of Romanesco florets

Prepare the duck breast by removing the fat and sinew with a sharp knife. Wrap the breast in cling film and place in the freezer

Remove the breast from the freezer when firm and semi-frozen, about 30 minutes. Using a very sharp knife, slice across the breast into thin slices and fan evenly across 4 plates. Cover each with cling film and store in the fridge until required

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

To serve the carpaccio, remove the plates from the fridge and allow to stand for 5-10 minutes so they are not too cold. Sprinkle the romanesco 'couscous', some fennel and the cobnuts evenly over the duck. Finish with a small drizzle of hazelnut oil and a sprinkling of chives.

Ingredients

1/2 cauliflower

1 bulb of fennel, finely sliced

Salt

1 tbsp of chopped chives

1 handful of cobnuts, cut into small pieces

1 tbsp of hazelnut oil

1 Gressingham duck breast

100g of Romanesco florets

Method

Prepare the duck breast by removing the fat and sinew with a sharp knife. Wrap the breast in cling film and place in the freezer

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