Part 1: Duck Breast Carpaccio
Ingredients
Method- 1 Duck Breast (large)
- Salt & Pepper (to taste - for seasoning)
- Clean the duck breast by cutting off the excesses skin and fat.
- Score the duck skin with a sharp knife (be careful to not cut in the flesh).
- Temper the duck breast prior to searing.
- Season the duck breast on the meat side (not the skin) and make sure the skin is dried (this can be done with a paper towel).
- Start searing the skin side down on pan with medium heat (use no oil because the fat from the duck breast will get released and create its own oil to cook in).
- By moving and looking you should get a perfect golden crispy duck skin. At this point, turn the duck breast over.
- Bake for 1 more minute to color the meat.
- Take out the duck breast and season the skin.
- Rest the duck breast for a minimum of 5 minutes before cutting (it depends on the size of the breast, you need a core temperature of 55ºC/131ºF for a perfect cuisson).
Part 2: Avocado Rose Blush Cream
Ingredients
Method- 450g Ripe Avocado
- 16g deZaan Rose Blush Cocoa Powder
- 1 Lime (juiced)
- Mix all the ingredients in a blender till a smooth crème and pass through a fine sifter.
- Place in a piping bag and reserve.
Part 3: Roasted Avocado and Lime Yoghurt
Ingredients
Method- 340g Avocado
- 300g Greek Yoghurt
- 1 Lemon
- Clean and cut the avocado into small cubes of 1x1 cm and torch to create a nice roast.
- Season the yoghurt with salt and pepper and keep it in a piping bag reserve.
Part 4: deZaan Rose Blush/Citrus Habanero Vinaigrette
Ingredients
Method- 50g Chardonnay Vinegar
- 150g Olive Oil
- 10g deZaan Rose Blush Cocoa Powder
- 15g Citrus Habanero Spice Blend
- Mix the vinegar, deZaan Rose Blush cocoa powder, and citrus habanero.
- Gradually add the oil while mixing to emulsify. Create the vinaigrette and reserve.
Part 5: Assembly
Method- Slice the duck breast over the length with a sharp knife as thin as possible,
- Place the duck breast on the plate and brush with some olive oil and season with sea salt and pepper.
- Pipe dots of yogurt mix and rose blush avocado cream, approx. 3-5 of each.
- Finish with some lime cress and rose blush/citrus habanero vinaigrette.
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