Ingredients with Measurements:
- 1 duck breast, skin removed and thinly sliced
- 1 orange, peeled and thinly sliced
- 1 small head of radicchio, thinly sliced
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
- 1/4 cup of shaved Parmesan cheese
Special equipment needed:
- A sharp knife for slicing the duck breast
- A mandoline or sharp knife for slicing the orange and radicchio
Step-by-step instructions:
1. Begin by slicing the duck breast as thinly as possible and arrange the slices on a large serving platter.
2. Next, slice the orange and radicchio and arrange them on top of the duck slices.
3. In a small bowl, whisk together the olive oil and balsamic vinegar until well combined. Drizzle the dressing over the duck, orange, and radicchio.
4. Season with salt and pepper to taste.
5. Finally, sprinkle the shaved Parmesan cheese over the top of the dish.
6. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: None
5. Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 7g
Protein: 15g
Substitutions for ingredients:
- Instead of duck breast, you can use thinly sliced beef or venison.
- Instead of radicchio, you can use arugula or mixed greens.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add toasted pine nuts or walnuts for a crunchy texture.
- Use blood oranges instead of regular oranges for a more colorful presentation.
- Add sliced fennel for an extra layer of flavor.
Tips and tricks:
- Make sure to slice the duck breast as thinly as possible for the best texture.
- Use a mandoline or sharp knife to slice the orange and radicchio thinly and evenly.
- Let the dish sit at room temperature for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
This dish is best served immediately and does not store well.
Reheating instructions:
This dish is not meant to be reheated.
Presentation ideas:
Arrange the slices of duck, orange, and radicchio in a circular pattern on a large platter. Drizzle the dressing over the top and sprinkle with shaved Parmesan cheese.
Garnishes:
Garnish with a sprig of fresh thyme or rosemary.
Pairings:
This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side of crusty bread or crostini.
Troubleshooting advice:
If the duck breast is not sliced thinly enough, it may be tough and difficult to eat.
Food safety advice:
Make sure to properly wash and sanitize all equipment and surfaces before preparing this dish. Make sure to properly store any leftover ingredients.
Food history:
Carpaccio is a traditional Italian dish that typically consists of thinly sliced raw beef or fish. This recipe puts a twist on the classic dish by using duck breast instead.
Flavor profiles:
This dish is a combination of sweet and savory flavors, with the orange adding a bright citrus note and the balsamic vinegar adding a tangy sweetness.
Serving suggestions:
Serve as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian