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🍽️ Paper-thin Duck Breast Carpaccio on Arugula Bed

260 kcal · 30 min · 4 servings

Ingredients

• 1 duck breast fillet (ca. 300g)
• 2 tbsp lemon juice
• 1 tsp white balsamic vinegar
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 1 tbsp chive rings
• arugula
• 2 tbsp small capers
• aged pecorino (or parmesan block)
• 4 thin lemon slices
• 2 tsp lemon zest (very finely chopped)

Instructions

1. 1. Cut off the thick fat layer from the duck breast.
2. 2. Wrap the meat tightly in plastic wrap.
3. 3. Place the package in the freezer for 30 minutes.
4. 4. Slice the slightly frozen meat into paper-thin, diagonal slices.
5. 5. Arrange the slices in a fan shape on two plates.
6. 6. Place lemon slices in the center of the plates.
7. 7. Remove tough stems from the arugula.
8. 8. Wash the arugula thoroughly.
9. 9. Spin the arugula dry so it is not watery.
10. 10. Whisk the lemon juice with the balsamic vinegar.
11. 11. Season the mixture vigorously with salt and pepper.
12. 12. Stir in the oil until a creamy dressing forms.
13. 13. Taste the sauce and adjust the seasoning.
14. 14. Drizzle the vinaigrette evenly over the duck carpaccio.
15. 15. Sprinkle the dish with fine chive strips.
16. 16. Add fine strips of lemon zest.
17. 17. Sprinkle capers on top.
18. 18. Crumble cheese over the meat.
19. 19. Place the dry arugula on top of the carpaccio.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 260
• Protein: 21 g · Fett/Fat: 20 g · Carbs: 3 g