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Mild spices crusted duck tataki, granny smith chutney

Tapas, Salted

Duck magret flavored with cinnamon, paprika, coriander and cumin,seared very quickly on all four sides and accompanied by a green apple chutney.


Recipe for 24 tapas

For the duck tataki

240 Gr
Duck magret
4 Gr
4 Gr
Cinnamon powder
4 Gr
Cumin powder
4 Gr
Ground coriander

For the Granny Smith chutney

1 Unit(s)
White onion
2 Unit(s)
Granny smith apple
5 Ml
Fennel seeds
60 Ml
Rice vinegar
15 Ml
15 Ml
Worcestershire sauce
  • Vegetable oil
  • Salt and pepper

Preparation time: 30.00 min

  • General preparation
    Remove 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 preparation
    Mix 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 chutney
    In 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 serve
    Cut 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.

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