Snack · Japanese · 10 min
Wild Duck Breast Tataki with Ginger-Scented Fennel Slaw
- Calories
- 244
- Protein
- 20g
- Carbs
- 29g
- Fat
- 6g
Ingredients
- 81.0 g Wild duck breast, skin removed, raw
- 165g Fennel bulb, thinly shaved
- 44.1 g Yam, raw, julienned into thin ribbons
- 25g Shallots, raw, finely minced
- 2.2 g Oil, avocado
- 1g Lime zest, fresh
Method
- 01Prepare the slaw: In a small bowl, toss the shaved fennel and julienned yam with the lime zest and half of the minced shallots. Let it sit for 10 minutes to soften slightly.
- 02Sear the duck: Heat a cast-iron skillet over high heat. Add the avocado oil. Once smoking hot, sear the duck breast for 60-90 seconds per side until a deep brown crust forms, keeping the center rare (tataki-style).
- 03Rest: Remove from the skillet immediately and let the duck rest for 5 minutes.
- 04Slice: Using a very sharp knife, slice the duck thinly against the grain into translucent ribbons.
- 05Assemble: Arrange the fennel-yam slaw on a chilled plate. Fan the duck slices over the slaw. Garnish with the remaining shallots for bite and a final dusting of fresh lime zest.
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