Duck Carpaccio with Damson Plum Jelly

By Margie Chambers


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.