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Duck Carpaccio Under Foam of Orange and Ginger, Attached Brussels Sprouts Leaves

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Duck Carpaccio Under Foam of Orange and Ginger, Attached Brussels Sprouts Leaves

The perfect duck carpaccio under foam of orange and ginger, attached brussels sprouts leaves recipe with a picture and simple step-by-step instructions.

  • 300 g Duck breast
  • 500 g Brussels sprouts fresh
  • 2 Pc. Oranges
  • 100 g Ginger
  • 250 ml Cream
  • 50 g Lecithin
  • 50 g Macadamia nut fresh
  1. Fry the duck breast for two minutes on each side. Then slowly cook until pink in the oven at 150 degrees. Pluck Brussels sprouts leaves. Chop the nuts. Bring the cream with the spices and lecithin to the boil together with the orange zest and pieces of ginger. Toss the Brussels sprouts leaves with the nuts in the pan and serve with the duck. Beat the sauce with the kitchen stick until frothy.
Dinner
European
duck carpaccio under foam of orange and ginger, attached brussels sprouts leaves

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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