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Smoked Duck Carpaccio

Smoked Duck Carpaccio
Yields
4 servings

Courtesy of Chef Lino Oliviera of Sabor.

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ingredients

1
skin-on duck breast
1
cup rock sea salt
1
cup sugar
½
lime
1
Tbsp white truffle oil (optional)
1
pinch sea salt
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directions

Step 1

Combine salt and sugar.

Step 2

In a pan, place half of salt/sugar mixture on bottom of pan and place duck breast on top. Cover with remainder of mixture.

Step 3

Cover with pan with plastic wrap. Place flat weighted pan (1 kg) directly on top of duck breast and store in refrigerator for 24 hours.

Step 4

The following day, rinse salt and sugar mixture off compressed duck breast with water. Pat dry with a clean cloth or paper towel.

Step 5

Place duck breast in cold smoker for 20 minutes to 1 hour, depending on preference. Slice to desired thickness.

Step 6

Arrange on plate, drizzle with fresh lime white truffle oil and sea salt if necessary.

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