Savoury
Duck with vanilla and zucchini carpaccio
Serves: 6
Ingredients:
For the duck :
1 duck breast
100 g vanilla flavoured brown sugar
2 vanilla pods, or 1/2 tsp of vanilla powder
1 tsp fresh ginger, grated
1 tsp ground turmeric (optional)
50 ml water
2 tbsp white wine vinegar
1 tbsp olive oil
‘Fleur de sel’ salt
Ground black pepper
For the courgette carpaccio :
2 medium courgettes
5 tbsp olive oil
Vaynilla’s ‘fleur de sel’ salt
Ground black pepper
Pink peppercorns to garnish
Method:
For duck breasts :
Split the vanilla pods in 2, with the tip of a knife remove the seeds by scraping the inside of the pods and place in a pan with the sugar and water and heat for a few minutes until it thickens a little.
Remove from the heat and prepare the marinade by mixing in the vinegar, spices and remaining water.
Score the duck breast, season with salt and pepper, cover with the marinade and leave to marinate for at least two hours in the refrigerator.
Preheat the oven to 150°C.
Remove the duck breast from the marinade and set the marinade aside.
Fry the duck breast on each side in Vaynilla’s vanilla flavoured olive oil, and then roast for 10 minutes in the oven, basting with the marinade from time to time.
Slice and serve on a bed of courgette carpaccio. Sprinkle with the pink peppercorn mixture.
For the courgette carapaccio :
Wash and dry the courgettes.
Remove the ends and cut lengthways into thin slices, using a vegetable peeler.
Place slices in a salad bowl and sprinkle with olive oil.
Season with salt and pepper
Gently crush some of the pink peppercorns; mix with the rest and set aside.
