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Duck carpaccio with raspberry vinegar and pink pepper, small grenaille potatoes

Looking for a comforting recipe that’s perfect for your next menu? We propose a delicious Carpaccio of duck with raspberry vinegar and pink peppercorns, small grenaille potatoes. With its fresh flavours, crunchy texture and a hint of spice, this dish is both delicious and light! Prepare a delicacy before your next meal that will delight your guests with this subtle blend. Let yourself be tempted by this exquisite, flavorful recipe. Use our preparation tips for guaranteed success!

Une recette proposée par :

  • Quantité

    2 persons

  • Temps de préparation

    30 minutes

  • Temps de repos


  • Temps de cuisson


  • Temps total


Liste des ingrédients

  • 1 duck breast
  • 1 good pinch of untreated lemon zest
  • 60 g Parmesan cheese
  • A few sprigs of chives

Duck carpaccio with raspberry vinegar and pink pepper, small grenaille potatoes

La recette

– Place the duck breast in the freezer for 1 h to facilitate cutting.
– Prepare the sauce. Mix hazelnut oil with lemon zest and raspberry vinegar.
– Remove the duck breast and slice with a sharp knife. Remove the fat.
– Place duck slices on a large plate.
– Drizzle with sauce, add grated Parmesan, sprinkle with chopped chives, and add a little fleur de sel and crushed pink berries.

Serve with new potatoes sautéed in a knob of duck fat.

Opinion of the Moulinier
On the palate: What a pleasure to smell the raspberry aroma emerging from its brilliant ruby colour! This wonderful little red fruit also explodes on the palate, making this vinegar an ideal condiment for salads with fresh fruit and crunchy vegetables, or salmon dishes.
And pink pepper is its greatest accomplice!

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