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   Ingredients :
1lb 9oz (700 g) duck carpaccio
cup artichoke hearts, cooked
1 tablespoons red vinegar
1 tablespoon lemon juice, approximately
1/3 cup extra virgin olive oil
1 arugula leaves, rinsed, dried, and cut in thin julienne
Parmesan cheese shavings


Blend artichoke hearts with vinegar, lemon juice, salt and pepper.
Add olive oil gradually, while blending with 2 tablespoons water.
Blend until combined. Correct seasoning. Set aside.
Arrange 1 layer of duck prosciutto slices around dish, slightly overlapping. Mound the arugula and parmesan shavings in the center and drizzle with the artichoke vinaigrette.
        4 5 servings
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