Here is an original and pretty cool hors d’oeuvre idea… amazingly good… and amazingly simple!
This entry can be served as a “traditional” dish but for my taste it is more designed to enhance an evening buffet dinner for 6 / 8 individual portions depending on the size of the breast… Removing the fat makes it healthier. I bet you’ll love the marriage of duck breast and fruit.
Ingredients: diced duck breast with raspberry sauce
You can order the balsamic vinegar online on Amazon:
For 6 / 8 people
- A good duck breast
- 2 tablespoons raspberries (fresh or thawed)
- 1 tablespoon of balsamic vinegar
- Pepper, sea salt
- A lime, sliced for the decoration
Preparation: diced duck breast with raspberry sauce
Cook the duck breast (roasted, seared, in a casserole… whatever according to your taste although I recommend to sear it in a pan with its own fat), let it cool, remove fat and cut into small cubes.
In a blender, mix the raspberries in a puree (whole or broken, it’s cheaper) with balsamic vinegar, pepper and a pinch of fleur de sel.
Then we are almost finished: mix the diced duck breast with raspberry sauce and place each part in small glass jars, individual cups or hollow plates. Top with a lime slice to add a fresh touch.
Put the duck in the freezer 20 minutes before dicing or slicing into thin strips for a duck served as a carpaccio… Original, light and fragrant. Enjoy!