Duck breast carpaccio

Ingredients for 4 servings:

• 2 pieces of duck breast (each approx. 250 g weight without fat)
• 2 dl olive oil, virgin
• 1 sprig(s) of thyme
• 2 bay leaves
• 1 garlic clove(s)
• 1 carnation(s)
• 1 shallot(s)
• 2 tbsp balsamic vinegar
• some basil leaves, fresh
• ½ tbsp salt (fleur de sel)
• some pepper, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

a recipe from the Languedoc

Make a marinade with olive oil, salt, pepper, finely chopped garlic, a sprig of thyme, bay leaves, and cloves. Marinate the duck breasts for at least 4 hours. Then remove the duck breasts from the marinade, pat dry, wrap in cling film, and place in the freezer for about 2 hours. Remove the thyme sprig, bay leaves, and cloves from the marinade. Finely dice the shallot and finely slice the basil leaves. Make a vinaigrette with the marinade and balsamic vinegar, mixing in the diced shallots and basil strips. Remove the duck breast from the freezer and cut into wafer-thin slices. Pour the vinaigrette over the duck breast. Serve with a green salad and fresh baguette. If you don’t want to eat the duck breast raw, you can also toss the slices briefly in hot olive oil.