Duck Tataki with Raspberries and Mesclun

Name: Duck Tataki with Raspberries and Mesclun
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2 portions
Cuisine: francaise
Ingredients: 350 g duck breast; 100 g raspberries; 80 g mesclun; 2 tbsp balsamic vinegar; 1 tbsp walnut oil

Temps

16 min

Difficulté

facile

Ingrédients

Budget

~8-14 €

Valeurs nutritionnelles

Score santé

Bon · /100

360 kcal

par portion

28 gProtéines

24 gLipides

8 gGlucides

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Etapes

1
Score the duck skin in a crosshatch pattern. Place skin-side down in a cold pan over medium heat for 4 minutes, then flip and cook for 2 minutes. The center should remain pink.
6 min
2
Let the duck rest for 5 minutes under aluminum foil, then slice into thin strips.
6 min
3
Arrange the mesclun on plates, distribute the duck slices and raspberries. Drizzle with balsamic vinegar and walnut oil.
4 min