Duck Carpaccio

Carpaccio is a traditional Italian starter usually made with beef, but it works equally well with duck breast. The fennel and cobnuts provide plenty of crunch.

Serves: 2-4
45 mins


  • 1/2 cauliflower
  • 1 bulb of fennel, finely sliced
  • salt
  • 1 tbsp of chopped chives
  • 1 handful of cobnuts, cut into small pieces
  • 1 tbsp of hazelnut oil
  • Gressingham duck breast
  • 100g of Romanesco florets


  1. Prepare the duck breast by removing the fat and sinew with a sharp knife. Wrap the breast in cling film and place in the freezer.
  2. Remove the breast from the freezer when firm and semi-frozen, about 30 minutes. Using a very sharp knife, slice across the breast into thin slices and fan evenly across 4 plates. Cover each with cling film and store in the fridge until required.
  3. For the romanesco cauliflower, use the fine setting on a grater to create a cous cous like texture. Place in a bowl and season to taste with salt and hazelnut oil.
  4. To serve the carpaccio, remove the plates from the fridge an allow to stand for 5-10 minutes so they are not too cold. Sprinkle the romanesco “couscous”, some fennel and the cobnuts evenly over the duck. Finish with a small drizzle of hazelnut oil and a sprinkling of chives.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.