DUCK CARPACCIO WITH ARTICHOKE AND ARUGULA

DUCK CARPACCIO WITH ARTICHOKE AND ARUGULA

Ingredients :

1lb 9oz (700 g) duck carpaccio

½ cup artichoke hearts, cooked

1½ tablespoons red vinegar

1 ½ tablespoon lemon juice, approximately

1/3 cup extra virgin olive oil

1 ½ arugula leaves, rinsed, dried, and cut in thin julienne

Parmesan cheese shavings

Salt

Pepper

Preparation:

Blend artichoke hearts with vinegar, lemon juice, salt and pepper.
Add olive oil gradually, while blending with 2 tablespoons water.
Blend until combined. Correct seasoning. Set aside.
Arrange 1 layer of duck prosciutto slices around dish, slightly overlapping. Mound the arugula and parmesan shavings in the center and drizzle with the artichoke vinaigrette.
Serve.

4 – 5 servings