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The starter, Light and fresh

Smoked duck carpaccio with citrus

Smoked duck carpaccio with citrus is a cold starter for 6 people made with thinly sliced smoked duck breast, oranges, pink grapefruit, and baby greens. It takes 25 minutes of work the same morning, costs €4.20 per person, and rates as easy. The key is whisking the vinaigrette with juice saved from segmenting the citrus and letting the duck lose its chill for 20 minutes before serving.

A smoked duck and citrus carpaccio, fine as lace, that smells of winter.

Smoked duck carpaccio with citrus
For
6 people
Work
25 min
Total time
30 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€4.20
Calories per person
260 kcalcalculated by Kiloach, your weight coach

Thinly sliced smoked duck breast almost melts on the tongue, carried by the sharp acidity of oranges and pink grapefruit. Hazelnut oil adds a round base note that balances the smoke, while baby greens stay crisp under the sherry vinegar dressing. It's a starter that wakes up the appetite without weighing down the meal to follow.

This is a winter starter for a dinner with friends or a family meal, when you want a plate that looks impressive without hours at the stove. It sets up a braised dish or roast poultry nicely, in a menu where the real work happens elsewhere.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 15 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The same morning, segment the citrus, make the vinaigrette, and arrange the duck on plates covered with plastic wrap in the fridge. Just before guests arrive, take the plates out 20 minutes ahead so the duck regains its flavor. At serving time, add the citrus segments, dressed baby greens, and the remaining vinaigrette.

The ingredients

6 people

Butcher

  • Smoked duck breast, thinly sliced 300 g

Fruits and vegetables

  • Oranges 3
  • Pink grapefruit 1
  • Baby greens 100 g

Pantry

  • Hazelnut oil 4 tbsp
  • Sherry vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Tree nuts

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the oranges and grapefruit down to the flesh, then cut out the segments over a bowl to catch all the juice. 15 min

    Slice off the top and bottom first, then follow the curve of the fruit with a sharp knife, removing all the white pith.

  2. Whisk four tablespoons of the citrus juice with the vinegar, hazelnut oil, salt, and pepper.

    A half teaspoon of honey rounds out the vinaigrette if your citrus is very acidic.

  3. Lay the duck slices on the plates without overlapping them, cover with plastic wrap, and refrigerate.

    Arrange them in a rosette, from the edge toward the center, for a nice look with very little effort.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the plates out of the fridge twenty minutes before serving.

    Smoked duck tastes much better slightly warmed than ice cold, its fat regains its aroma.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the citrus segments over the duck, add the baby greens dressed with a little vinaigrette, then drizzle the rest of the sauce over the carpaccio.

    Dress the greens separately and at the last minute, so they stay crisp and don't make the plate soggy.

Our tips to get it right

  • Pick smoked duck breast sliced very thin, almost translucent, so it's easier to chew and pairs better with the citrus.
  • Pat the citrus segments lightly dry with paper towel before placing them on the duck, otherwise they release too much juice onto the plate.
  • Make a bit more vinaigrette than you need, it keeps a day in the fridge and works just as well on a salad the next day.

The variations

  • Swap the pink grapefruit for clementines if you prefer a sweeter, less acidic flavor.
  • For a tree nut free version, replace the hazelnut oil with a fruity olive oil.
  • To save time, buy pre segmented citrus from the chilled produce section and focus on plating.

What to serve it with

  • Toasted rye bread with a little butter
  • A glass of crisp dry white wine
  • Roast poultry as the main course

Storage

The plated duck keeps covered in the fridge up to 24 hours before being dressed. The vinaigrette keeps 2 to 3 days in a sealed jar. This dish does not freeze.

Questions about this recipe

Can I use a different smoked meat instead of duck breast?

Yes, smoked ham or smoked trout both work, though the flavor will be milder than duck. Keep the same amount, 300 g, to cover 6 plates.

What's the best way to arrange the duck slices?

Lay the slices in a rosette pattern, working from the edge of the plate toward the center, without overlapping them. It takes a few extra seconds and gives a clean, almost professional look.

Can this carpaccio serve more than 6 people?

Yes, just scale the ingredients up proportionally, one extra sliced smoked duck breast per 3 or 4 additional guests. Make a bit more vinaigrette too, to keep the balance right.

What can I use if I don't have hazelnut oil?

Walnut oil or a fruity olive oil replaces it without changing the dish much. Hazelnut oil mainly adds a round aroma, it's not essential to the texture.

Can a smoked duck carpaccio with citrus be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a smoked duck carpaccio with citrus?

Allow 30 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a smoked duck carpaccio with citrus?

About 260 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a smoked duck carpaccio with citrus cost?

About €4.20 per person, that's €25.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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