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A black plate with duck carpaccio is topped with arugula, shredded cheese, and pine nuts, placed on a marble surface. A halved lime and a bowl of greens are visible in the background.

Duck Breast Carpaccio

Course: Appetizer
Cuisine: American
Prep Time:10 minutes
Servings:2 servings
Calories: 293kcal
Transform your dining table into a scene of elegance with this duck breast carpaccio recipe. A refined dish that brings duck to new heights in flavor and presentation, ready in under an hour.
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Ingredients

  • 1 duck breast about 8 oz / 225g, partially frozen
  • 2 teaspoon truffle oil
  • ¼ cup shaved Parmesan cheese 25g
  • 1 cup arugula leaves 30g
  • 2 tablespoon pine nuts toasted
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

Instructions

  • Thinly slice partially frozen duck breast (approximately ⅛ inch thick).
  • Arrange slices in a single layer on a cold plate.
  • Drizzle 2 teaspoon truffle oil evenly over the duck slices.
  • Top with ¼ cup shaved Parmesan cheese.
  • Scatter 1 cup arugula leaves over the dish.
  • Season with ¼ teaspoon salt and ⅛ teaspoon freshly ground black pepper.
  • Serve immediately.

Nutrition

Calories: 293kcal | Carbohydrates: 2g | Protein: 28g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 96mg | Sodium: 558mg | Potassium: 413mg | Fiber: 1g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 9mg | Calcium: 170mg | Iron: 6mg