Friday, 20 September 2013

Duck Carpaccio

Traditionally, a Carpaccio recipe is made with thinly sliced raw beef and served with olive oil or a mustard dressing.  It became popular among the dining aficionados in restaurants and hotels.  Through the years various types of carpaccio has transformed and evolved. It has been made and experimented with including fish, fruits, seafood and now, duck. Basil, walnuts, hazelnuts and also pine nuts maybe used for dressing a duck carpaccio for a truly flavorful and stimulating appetizer.

In making this duck carpaccio recipe, the duck meat must be sliced very thinly which is actually the essence of carpaccio. To achieve thin slices of duck meat, a meat slicer or a slice machine is used.  However, if you don’t have one, a very sharp and long knife may be used to make a thinly sliced duck meat possible. It is not easy to slice the duck meat very thinly. To be able to do this, the duck breast with the fat on, is wrapped in cling film and kept in the freezer. Once frozen, it easier to cut it in very thin slices and when eaten, it melts lusciously in the mouth.

Duck capriccio is dressed with pistou sauce made with basil, walnuts, hazelnuts gradually to emulsify the sauce for a more rough and rustic final product. A food processor maybe used for a smoother consistency and an even finish. Pistou sauce is the French version for the Italian pesto sauce. Parmesan and pine nuts and classic pesto sauce are added besides the usual basil and olive oil. For more texture and complex flavors, hazelnuts and walnuts are added. Mortar and pestle maybe used to incorporate all the ingredients and make a paste. Olive oil is added must be Gently pulse the ingredients when using a food processor to retain a bit of texture of this recipe.

For the pistou (sauce):
1.76 oz. (about 3 ½ tablespoons) basil
2 teaspoons walnuts
2 teaspoons hazelnuts
2 teaspoons pine nuts
salt, pepper
1/4 cup olive oil

For the presentation:
1 duck breast, sliced (about 1 pound)
1 mixed salad bouquet
2 teaspoons balsamic vinegar
basil leaf

1. In preparing the pistou, chop the basil, walnuts, hazelnuts, and pine nuts. Then pulse in food processor seasoning with salt and pepper. To obtain a thick paste, progressively add olive oil.

2. After wrapping the duck breast with plastic film, freeze it until hard. Cut into thin slices with a slicing machine or a long sharp knife.

3. Cover 4 serving dishes with the pistou sauce using a paintbrush,. Then place the duck slices on each of them, until the entire plate is covered. Salt and pepper then cover lightly with pistou. Repeat this process a second time.

4. Use olive oil and balsamic vinegar in seasoning the salad.

5. In the middle of the dish, lay a small bouquet of salad. Decorate with a basil leaf.

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