This week’s Chefs Recipe of the Week is Duck Carpaccia with Romanesco, Cauliflower, Fennel and Hazelnuts by Pascal Aussignac and courtesy of Great British Chefs.
This duck carpaccio recipe from Pascal Aussignac is perhaps easier than it looks. Using crunchy romanesco to add bite and the aniseed note of fennel fto provide flavour – this beautifully balanced dish can be constructed in under an hour. Use the fennel tops as an added garnish.
View other fantastic dishes in Great British Chefs’ duck recipe collection. You can visit this link for the full Duck carpaccio with romanesco, cauliflower and fennel recipe.
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