Duck Carpaccio with Damson Plum Jelly
- 1 duck breast, frozen
- 2 tsp Damson Plum Jelly
- Salt and pepper to taste
Clean the duck breast. Wrap in plastic wrap and freeze without removing the fat. Once frozen, cut into very thin slices with the help of a meat slicer or very sharp knife.
Prepare a bed of rocket and season with salt and pepper. Lay the slices of Duck on the bed of rocket. Dress with 2 tsp of melted Damson Plum Jelly dribbled over the top, salt flakes and black pepper.