Duck carpaccio with romanesco, cauliflower, fennel and hazelnuts


  • 1 bulb of fennel, finely sliced
  • 1 tbsp of hazelnut oil
  • ½ cauliflower
  • 1 tbsp of chopped chives
  • 1 Gressingham duck breast
  • 1 handful of cobnuts, cut into small pieces
  • 100g of Romanesco florets
  • + 1 more ingredients
    • salt

Method Launch Cooking Mode What's this? 1. To prepare the duck breast, remove the fat and sinew with a sharp knife. Wrap the breast in cling film and place in the freezer VideoVideo: skin a duck breast 2. Remove the breast from the freezer when firm and semi-fro...

View full recipe at SpringPad


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