Chioggia Beet Carpaccio with Apple and Duck Breast

Ingredients:

• 1 large Chioggia beet
• 1 small apple, thinly sliced
• 1 duck breast, skin on
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 1/4 cup walnuts, roughly chopped
• 2 cups arugula
• 2 tablespoons crumbled goat cheese

Instructions:

1. Preheat the oven to 400°F (205°C).
2. Peel the Chioggia beet and slice it as thinly as possible using a mandoline or sharp knife. Arrange the slices on a large serving plate.
3. Add the thinly sliced apple to the plate, scattering it over the beet slices.
4. Season the duck breast with salt and pepper. Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil. Place the duck breast skin-side down in the skillet and cook for 3-4 minutes until the skin is crispy and golden brown. Flip the breast over and place the skillet in the oven for 10-15 minutes until the duck is cooked to your liking.
5. Meanwhile, prepare the dressing by whisking together the honey, Dijon mustard, apple cider vinegar, remaining tablespoon of olive oil, salt, and pepper in a small bowl.
6. Once the duck is cooked, remove it from the oven and let it rest for 5 minutes before slicing it thinly.
7. Top the beet and apple slices with the sliced duck breast, walnuts, arugula, and crumbled goat cheese.
8. Drizzle the dressing over the carpaccio and serve immediately.

Verdict:

This chioggia beet carpaccio with apple and duck breast is a beautiful and flavorful dish that will impress your guests. The earthy beets and sweet apple are perfectly complemented by the rich and savory duck breast, while the tangy dressing and crumbled goat cheese add a delicious zing. It’s a light yet indulgent meal that’s perfect for a fancy lunch or dinner.

Serving Suggestions:

Pair this carpaccio with a side salad or some crusty bread for a complete meal. It also pairs well with a glass of light red wine or a crisp white.