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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

Seared duck breast sliced rare, served with fresh raspberries and mesclun greens. A classic French sweet and savory combination in an elegant, protein-rich presentation.

16 min2 servings360 kcalDifficulty: Easy

Ingredients

350 g duck breast
100 g raspberries
80 g mesclun
2 tbsp balsamic vinegar
1 tbsp walnut oil

Instructions

Step 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.
Step 2
Let the duck rest for 5 minutes under aluminum foil, then slice into thin strips.
Step 3
Arrange the mesclun on plates, distribute the duck slices and raspberries. Drizzle with balsamic vinegar and walnut oil.

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