- 1/2 cauliflower
- 1 bulb of fennel, finely sliced
- 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
- 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.
- 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.
- 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.
- 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.