Duck Tataki Recipe
Discover a refined duck tataki, where the tenderness of the duck breast combines with the subtle spiciness of the yuzu kosho and the crisp freshness of the cebette. Inspired by Japanese classics and suitable for an elegant meal for two, this recipe makes it easy to prepare a tasty and visually appealing dish. Perfect for impressing your guests or for a refined dinner at home.
- Prep Time
- 15 minutes
- Cooking Time
- 30 minutes
- Servings
- 2
Ingredients
- 1 duck breast (about 300g)
- 12g cebette (spring onion)
- 1g yuzu kosho chili paste
- 0.1g freshly ground black pepper
- 0.2g salt
Directions
- Remove the excess fat from the duck breast. Slice the skin crosswise, without cutting into the flesh.
- Mix the yuzu kosho paste, black pepper and salt in a small bowl. Rub this mixture over the duck breast, making sure to coat the meat well. Leave to marinate for 30 minutes at room temperature.
- Heat a frying pan over high heat. Place the duck breast skin-side down and cook for 2-3 minutes until the skin is golden brown. Turn the duck breast over and cook the other side for 1-2 minutes for rare. Adjust the cooking time to your preference.
- Remove the duck breast from the pan and let it rest for 5 minutes before slicing thinly.
- Arrange slices of duck breast on a plate. Sprinkle with finely chopped spring onion. Serve immediately.
