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19th May 2013
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Recipe
Brunch
Duck Kebab With Carrot Ketchup and Truffled Mayonnaise
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An easy street food dish with a twist: a duck kebab recipe shared by Matteo Torretta, Italian chef at Visconti Street Food restaurant in Milan
Ingredients
Ingredients
- Sesame pita bread 1
- Duck 1 breast
- Carrot 2 each
- White vinegar
- Brown sugar
- Egg yolk 10 each, fresh
- Seed oil
- White truffle paste
- Salt To taste
- Pepper To taste
- Coriander To taste
Info box
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 1
Preparation
For the carrot ketchup
Finely slice the carrots, cook them with the brown sugar and vinegar until they reach jam consistency.
Season the duck breast with salt and pepper and sear it on the side of its skin. When cool, vacuumize it and cook it slowly at 65°C for 40 minutes. Let it cool and place on one side. Beat the egg yolks with the oil, truffle cream, salt and pepper. Set aside.
Slice the duck breast and heat the slices on the hot plate. Open the roll and stuff it with the tossed duck, ketchup and truffled mayonnaise.
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