Tataki de Magret

Serves 2
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Directions

  1. 1Gently score a beautiful duck breast and cook it skin-side down in a pan to release its fat.
  2. 2You can put a little potato crush on top to obtain a well-uniform coloring.
  3. 3Water the flesh of the duck breast with the fat released by the skin.
  4. 4Once golden brown, let the duck breast rest on its side.
  5. 5Take two nice peaches and cut them into quarters.
  6. 6Remove some melted duck fat and bring back your little peaches directly in the same pan to give them a crazy taste.
  7. 7Once well grilled, remove the peaches from the pan.
  8. 8Add a crushed garlic clove, a touch of balsamic, and a spoonful of honey to the pan to make the sauce.
  9. 9Slice your duck breast finely.
  10. 10Place these slices between two sheets of parchment paper and hammer them with a saucepan because the thinner it is, the better it is.
  11. 11Place thin slices of duck on a plate.
  12. 12Add the roasted peach quarters, a few pieces of cherry tomatoes, bundles of grilled spring onions, and a few strips of red onion.
  13. 13Drizzle your little honey, garlic, and balsamic sauce over the ingredients.
  14. 14Add a crown of toasted pine nuts, a few basil leaves, and a touch of fleur de sel.

Ingredients

  • 1 duck breast
  • 2 peaches
  • 2 spring onions
  • strips of red onion
  • cherry tomatoes
  • 1 handful pine nuts
  • basil
  • fleur de sel
  • 1 garlic clove
  • 2 càs balsamic vinegar
  • 1 càs honey
  • water

Equipment

pansaucepanparchment paper

Tips

  • To get a uniform coloring on the duck breast, you can put a little potato crush on top while cooking.
  • Hammering the duck breast slices between two sheets of parchment paper makes them thinner, which is better for this dish.