Duck tartare with sweet and sour condiment

6/10/24, 8:30 AM

To play up the sweet-savory aspect of his recipe, Capélo chef Angel Morales combines maple syrup and walnut oil with peach and duck breast in his vinaigrette.

This recipe by Angel Morales, chef at Capélo restaurant in Périgueux, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 10 min
Maceration: 7 days

Ingredients forduck tartar

For the shallot pickles

2 shallots
10 cl water
5 cl flavored vinegar
1 tbsp. sugar
1 tbsp. salt

For the vinaigrette

7 cl walnut oil
7 cl maple syrup
1 tbsp. mustard
3 tsp raspberry vinegar
Smoked paprika

For the tartar

2 duck breasts
1 peach
Parmesan cheese
Salt and pepper

Steps for the duck tartare

Make the shallot pickles (several days in advance): peel and coarsely chop the shallots, then macerate in a mixture of water, vinegar, salt and sugar for several days.
Prepare the vinaigrette: mix all the ingredients to make a vinaigrette.
Make the tartar: using only the lean duck, add the diced peach, grated Parmesan and pickles. Add the vinaigrette, pickles and season to taste.

Forfurther information

Capélo, 1 place Louis Magne, 24000 Périgueux
11.5/20 in the Livre des 109
Read Gault&Millau's review of Capélo

These recipes might interest you

Easy

Spiti Sou Tarama

Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.

Easy

Snacked langoustines and crispy pig's trotters

Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.

Easy

Grilled Figatellu with crispy breadcrumbs

For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.