Duck carpaccio
Remove the tendons from the duck meat, sprinkle salt and pepper on both sides, and make small slits about 1mm wide on the skin
Heat a frying pan over low heat and add olive oil. Cook the duck skin-side down, turning it over and cooking for about 5 minutes until browned on all sides. Be careful not to overheat the pan as it may burn
Preheat the oven to 200°C.
Place the duck meat on a tray and cook for about 3 minutes. Remove from the oven, wrap in aluminum foil and let rest for about 3 minutes. Repeat the same process of putting in the oven, removing and letting it rest about 5 times.
It is best to put the duck meat in the oven with the aluminum foil removed (photo above), but if it seems like it is browning too much, put it in the oven with the foil still wrapped.
Touch the duck meat and if it is firm and springy, it is ready. Re-wrap the duck meat in new aluminum foil and leave it as is until it has cooled down.
Cut the duck meat into slices about 2-3mm thick and arrange on a plate
Thinly slice the celery and mushrooms, place them in a bowl and mix with the seasonings (A)
Place (5) on top of the duck meat
Top with arugula, Parmesan cheese, Italian parsley, etc. to taste, and finish by lightly drizzling olive oil, white pepper, and lemon juice on top
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- duck meat
- 1 piece (about 250g)
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- salt
- Appropriate amount
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- Pick it
- Appropriate amount
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Olive Oil
Ardoino Extra Virgin - 1 tsp
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Olive Oil
-
- celery
- 80g
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- Use fresh mushrooms
- 4 pieces
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[A]
- Italian parsley
- A little
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Olive Oil
Ardoino Extra Virgin
- 4 tbsp
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Olive Oil
-
- White pepper
- A little
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- Lemon juice
- A little
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- salt
- A little
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Ardoino Extra Virgin
Olive Oil
for Topping
- A little
-
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- Lemon juice for topping
- A little
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- White pepper for topping
- A little
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- For the arugula
- Appropriate amount
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- For parmesan cheese
- Appropriate amount
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- Italian parsley for topping
- Appropriate amount
