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
12 August, 2012
ingredients
Pita bread
1
Duck
1 breast
Carrots
2 each
White vinegar
Brown sugar
Egg yolks
10 each, fresh
White truffle paste
Salt
To taste
Pepper
To taste
Coriander
To taste
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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