AuthorildavideCategory

This is one of my favorite dishes – lean and flavorful with a subtle smoky flavor. We get all our duck locally from Sonoma, California

 1 smoked Magret duck breast
 ¼ cup capers lightly pressed to extract brine and vinegar ¼ cup onions ‘sweet red’ chopped fine
 Juice from 1 lemon
Mustard aioli
 3 tablespoons of seed Dijon mustard
 ½ tsp of caper brine ‘vinegar’
 4 tablespoons of mayonnaise
 Extra virgin olive oil Squeeze
 of ½ lemon
Duck crackling
 5 ½ cups of wild arugula
 2 cups of frying oil

Carpaccio
1

With a sharp knife slice breast width wise into 1/8 inch thick slices “as thin as possible” Arrange on a cold plate overlapping about 8 to 10 slices uniform- ly, then add capers, onions, duck skin crackling and sprinkle lemon juice all around carpaccio do the same with olive oil.

2

Add arugula leafs to the center of your plate and squeeze mustard aioli to cre- ate your own design

Mustard aioli
3

Whisk mustard, lemon juice and vinegar together then add in mayonnaise until blended. Transfer into small plastic squeeze bottle with soupspoon or on the edge of a knife.

4

Duck skin crackling

5

Peel and gently pull fat cap “skin” off of breast, heat oil to 375°. Cut cap into strips and fry for about 15 minutes until brown and crispy, remove and let cool on paper towels to absorb excess oil, then chop into fine bits and set aside.

Ingredients

 1 smoked Magret duck breast
 ¼ cup capers lightly pressed to extract brine and vinegar ¼ cup onions ‘sweet red’ chopped fine
 Juice from 1 lemon
Mustard aioli
 3 tablespoons of seed Dijon mustard
 ½ tsp of caper brine ‘vinegar’
 4 tablespoons of mayonnaise
 Extra virgin olive oil Squeeze
 of ½ lemon
Duck crackling
 5 ½ cups of wild arugula
 2 cups of frying oil

Directions

Carpaccio
1

With a sharp knife slice breast width wise into 1/8 inch thick slices “as thin as possible” Arrange on a cold plate overlapping about 8 to 10 slices uniform- ly, then add capers, onions, duck skin crackling and sprinkle lemon juice all around carpaccio do the same with olive oil.

2

Add arugula leafs to the center of your plate and squeeze mustard aioli to cre- ate your own design

Mustard aioli
3

Whisk mustard, lemon juice and vinegar together then add in mayonnaise until blended. Transfer into small plastic squeeze bottle with soupspoon or on the edge of a knife.

4

Duck skin crackling

5

Peel and gently pull fat cap “skin” off of breast, heat oil to 375°. Cut cap into strips and fry for about 15 minutes until brown and crispy, remove and let cool on paper towels to absorb excess oil, then chop into fine bits and set aside.

CARPACCIO DI PET TO D’ANATRA AFFUMICATO