Beets, duck confit & artichoke carpaccio

Beets, duck confit & artichoke carpaccio

Beets, duck confit & artichoke carpaccio
0 vote
  • Serves4
  • Prep time15 min
  • Cook time2 min
  • Timeout-
  • FreezingFreezes well

Ingredients

  • 4 – 6 medium red beets, cooked and peeled
  • 1/4 cup of mayonnaise
  • 2 tablespoons of honey
  • 1 tablespoon of capers, thinly chopped
  • 1/4 teaspoon of pepper
  • 4 marinated artichoke hearts, or canned
  • 1 duck leg confit, pulled and cleaned
  • 1/4 cup of Grenoble walnuts, roasted and chopped roughly
  • 1 of green sprouts, as preferred

Steps

To do beforehand  

  1. Slice the beets thinly, then lay them at the bottom of 4 plates. Cover with a plastic wrap then refrigerate until ready to serve.
  2. Combine the mayonnaise, honey, capers and pepper then refrigerate.
  3. Mince the artichokes, then mix with the duck and nuts. Refrigerate.
     

To do when ready to serve

  1. Heat the duck mix for 1 to 2 minutes in the microwave.
  2. Pour onto the beets, drizzle with sauce then top with sprouts.
Recipe published on August 19, 2018

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