Carpaccio de Pato

Name: Carpaccio de Pato
Cuisine: Peruvian
Ingredients: Olive oil; 2 duck breasts; Salt and pepper; Salt and pepper; 3 tbsp heavy cream; ½ cup ají amarillo paste; 1 tbsp whole grain mustard; 1 tbsp caper vinegar; 1 tbsp Chinese hot sauce; 2 tbsp dry white wine; 3 tbsp freshly chopped parsley; 1 tbsp capers; 5 tbsp concentrated duck stock; Parmesan shavings; Leaves of lettuce; Toast

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This is another of Cucho’s extraordinary Novoandino creations. ‘Pantagruel’s’ fascinating menu is divided between classic Peruvian dishes and a series of his mouth-watering modern masterpieces.

Ingredients

2 duck breasts
Olive oil
Salt and pepper

Americas
Peru
Starter

Method

Preparation

Season duck breasts with salt and pepper. Sear on both sides for a couple of minutes over high heat.

To make the ají cream

Combine all ingredients in a bowl and mix thoroughly to form a smooth cream.

Warm cream sauce in a pan for a few minutes over low heat. Whisk in butter, without letting the sauce come to a boil. Sea