Entencarpaccio

Ingredients

• 1 duck breast fillet (approx. 300g)
• 2 tbsp lemon juice
• 1 tsp white balsamic vinegar
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 1 tbsp chives, cut into rings
• arugula
• 2 tbsp capers
• old Pecorino cheese (or Parmesan chunks)
• 4 thin lemon slices
• 2 tsp lemon zest (very finely sliced)

Instructions

1. 1.

   Remove the fat layer from the duck breast, wrap the meat in plastic wrap, place in a freezer for 30 minutes to firm up. Then slice diagonally into very thin slices using a slicer. Arrange the slices fan‑shaped on two plates and place lemon slices in the center.

2. 2.

   Clean, rinse, and dry the arugula with a salad spinner.