Skinning a duck breast is necessary when serving raw as a carpaccio. Have a practice at skinning a duck breast with Pascal Aussignac's duck carpaccio with sea urchin foam, romanesco cauliflower and lotus root crisp.
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Skinning a duck breast is necessary when serving raw as a carpaccio. Have a practice at skinning a duck breast with Pascal Aussignac's duck carpaccio with sea urchin foam, romanesco cauliflower and lotus root crisp.