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