Duck with vanilla and zucchini carpaccio

Duck with vanilla and zucchini carpaccio
Serves : 
Ingredients : 

For the duck :

1 duck breast

100g vanilla flavoured brown sugar

2 vanilla pods, or 1/2 tsp of vanilla powder

1tsp fresh ginger, grated

1 tsp ground turmeric (optional)

50ml water

2tbsp white wine vinegar

1 tbsp olive oil

‘Fleur de sel’ salt

Ground black pepper


For the courgette carpaccio :

2 medium courgettes

5tbsp olive oil

Vaynilla’s ‘fleur de sel’ salt

Ground black pepper

Pink peppercorns to garnish

Method : 

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.

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.