© DR
Duck tartare with sweet and sour condiment
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
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
PARTNERS
See More
PARTNERS
See More
