Duck Carpaccio with Damson Plum Jelly

By Margie Chambers
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Ingredients

Method

Clean the duck breast. Wrap in plastic wrap and freeze without removing the fat. Once frozen, cut into very thin slices with the help of a meat slicer or very sharp knife.

Prepare a bed of rocket and season with salt and pepper. Lay the slices of Duck on the bed of rocket. Dress with 2 tsp of melted Damson Plum Jelly dribbled over the top, salt flakes and black pepper.

Serves 2.