Duck carpaccio with chanterelle puree
At the age of 12, Hervé Bourdon realized that cooking was his calling. With his vast experience of working in the best restaurants in Europe, the French chef never ceases to amaze with his dishes. Such as duck carpaccio, for example, which Hervé suggests serving with delicate mushroom puree.
Ingredients
| duck breast 1 pc |
| chanterelles 100 g |
| shallots 30 g |
| arugula 30 g |
| parsley a few sprigs |
| walnut oil |
| olive oil |
| balsamic vinegar |
| salt |
| pepper |
Instructions
Step 1
Rinse the duck breast under cold water and pat dry with a paper towel. Wrap the breast in cling film, place in the freezer and freeze.
Step 2
Peel and finely chop the shallots. Rinse and dry the chanterelles thoroughly. Slice the mushrooms into thin slices.
Step 3
Heat a little olive oil in a frying pan, sauté the chanterelles and onion slices, season with black pepper and salt.
Step 4
Grind the sauteed chanterelles and parsley in a blender until creamy. Add 1/2 tsp. walnut oil to the mushroom puree and blend thoroughly again. Grease a serving plate with a thin layer of the mushroom puree.
Step 5
Take the duck breast out of the freezer, unwrap and slice into thin slices. Layer the duck meat on top of the mushroom puree and season with black pepper and salt.
Step 6
Dress the arugula leaves with a little olive oil and balsamic vinegar and arrange in the middle of the carpaccio - voila!
