Duck Breast Rolls with Cassis

For the duck breast rolls with cassis, mix the clove powder with the cassis. Coat the smoked duck breast slices with it. Roll up, cover with plastic wrap and store in the refrigerator.

Peel and chop the red onion. Then marinate in a small bowl with the balsamic vinegar for about 20 minutes. Wash and clean the arugula, parsley and radishes.

Cut the radishes into very thin slices, finely chop the parsley and mix everything with the arugula. Roll out the tramezzini bread slightly so that you have a thin slice.

Place the duck breast rolls on the tramezzini bread and roll up. Heat the deep fryer to 180 degrees and deep fry the duck breast rolls for about 4 minutes.

Then cut the duck breast rolls, arrange on appetizer plates. Spread the onion balsamic dressing on small bowls and add to the plate.

Arrange the salad of arugula, parsley and radish on the plates and drizzle with a little olive oil. Sprinkle a few sesame seeds on top. Then garnish with chives.

Preparation Tip:

The duck breast rolls with cassis also harmonize excellently with Voger salad.

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