Serves : 4
Preparation time: 30 minutes
Cooking Time: 15 minutes
Ingredients
The tartar
- 400 g (14 oz) duck breast, trimmed
- 4 kumquats, peel finely chopped and flesh finely sliced
- 60 ml (4 tbsp.) hazelnuts, roasted and crushed
- 60 ml (4 tbsp.) dried cranberries, chopped
- 30 ml (2 tbsp.) arugula
- salt and freshly ground pepper, to taste
The vinaigrette
- 10 ml (2 tsp.) maple syrup
- or honey
- 20 ml (4 tsp.) raspberry vinegar
- 30 ml (2 tbsp.) hazelnut oil
- salt and freshly ground pepper, to taste
Preparation
The vinaigrette
- In a bowl, using a small whisk, combine the honey, vinegar and oil, season and set aside.
The tartar
- Using a residential smoker, smoke the duck breast for 15 minutes. Allow to cool, then cut into brunoise.
- In a bowl, combine the duck, kumquat peel, hazelnuts, cranberries, arugula and prepared vinaigrette, then season. Save a little vinaigrette for garnishing.
Assembly
- On each serving plate, draw two lines of vinaigrette, arrange the tartar and garnish with kumquat slices.
