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Carpaccio of Seared Duck

breast with orange and Bonini traditional balsamic vinegar aged 18 years

Carpaccio petto d anatra

CARPACCIO OF SEARED DUCK BREAST WITH ORANGE AND BALSAMIC BONINI AGED 18 YEARS

Ingredients for 1 person:

For the duck breast:

  • 100 g  sliced and seared duck breat

For the trimming:

  • 30 g  blanched green celery
  • 6  n. pieces of orange peeled
  • 1  n. clove of tomato
  • 1  n. branch of basil

For the sauce:

  • to taste, fresh squeezed  orange juice
  • to taste Balsamico  BONINI  aged 18 years

Place in the center of the plate the celery lightly seasoned: garnish with the slice of tomato and  some basil leaves.
Place around the celery, in the form of the Mercedes coat of arms, the  seared duck breast. . Between the slices of duck, place the slices of oranges and season with drops of  Balsamico Bonini Condiment (aged 18 years).