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Carpaccio of duck breast with spices Recipe
Flavors of Ariège
Total time: less than 15 minutes
Preparation time : 15 minutes
Cooking time : 0
Difficulty: Easy
Chef's Note
Recipe from the Auberge Pierre Bayle – 09130 Carla-Bayle (Ariège)
Ingredients
For 4 servings
- 2 duck breasts (magret)
- 40 ml of hazelnut oil
- 20 ml of balsamic vinegar
- Powdered spices: ginger, cumin and liquorice
- salt and freshly ground pepper
Method
- Place the duck breast, skin down, on a board. Slice very finely and place slices in a dish.
- Add the spices, salt, pepper, vinegar and oil. Mix well and leave to marinate for a few minutes.
- Lay the slices of duck breast on a plate. Serve with lambs lettuce and season with the remaining marinade.
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