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 breast on a baking tray and bake for about 3 minutes. Remove from the oven, wrap in aluminum foil, and let it rest for about 3 minutes. Repeat this process of putting the duck breast in the oven and taking it out to rest about 5 times.
It is best to remove the aluminum foil when putting the
duck breast in the oven (see photo above), but if it starts to brown too much, put it in the oven wrapped in foil. The duck breast is done when it is firm and springy to the touch. Rewrap the duck breast in new aluminum foil and let it cool completely.

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