Mild spices crusted duck tataki, granny smith chutney
Duck magret flavored with cinnamon, paprika, coriander and cumin,seared very quickly on all four sides and accompanied by a green apple chutney.
IngredientsRecipe for 24 tapas
For the duck tataki
For the Granny Smith chutney
Granny smith apple
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
- General preparationRemove the duck skin and make 3 equal rectangles in the lengthwise. Granny Smith apple peel and cut into small cubes. Chop the onion.
- Duck tataki preparationMix all the spices togheter. Season the duck pieces with salt and pepper, then roll it in the spice mixture. In a skillet over high heat, drizzle with vegetable oil and sear the pieces of duck on each side for about 30 seconds. Remove them from pan immediately and set aside.
- Granny Smith chutneyIn a saucepan, sweat the onions in a little vegetable oil, add the diced apple. Cook over medium heat for 30 minutes. Add rice vinegar and cook another 15 minutes. Off heat, add Worcestershire sauce and a few drops of Tabasco sauce if you so desired.
- To serveCut the tataki into thin slices. Place a slice of tataki on a Chinese spoon. Place a small spoonful of chutney on top. Garnish with green onion.
Tataki is a Japanese cooking technique that can be applied to tuna, beef or other red meat consisting of searing it a few seconds to preserve the inside raw.