Duck Tataki with Wild Ginger and Toasted Buckwheat

Name: Duck Tataki with Wild Ginger and Toasted Buckwheat
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: International
Ingredients: 260 g Duck breast fillet (skinless), raw; 80 g Buckwheat groats (kasha), raw; 1 tsp Fresh ginger, grated; 2 tbsp Soy sauce; 1 tsp Sesame oil

A Franco-Asian fusion dish featuring flash-seared duck breast crusted with crunchy toasted buckwheat grains.

MediumPrep 15 minCook 5 min2 servings

Nutrition facts

Per serving

612Calories

30gProtein

28gCarbs

42gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Duck breast fillet (skinless), raw260 g
Buckwheat groats (kasha), raw80 g
Fresh ginger, grated1 tsp
Soy sauce2 tbsp
Sesame oil1 tsp

Steps

1
Marinate the duck breast with the soy sauce and grated ginger for 10 minutes.
2
Dry-toast the buckwheat groats in a pan for 3 minutes to bring out their nutty aroma.
3
Sear the drained duck breast over very high heat in sesame oil for 2 minutes per side; the center must stay raw.
4
Slice the duck thinly, roll the pieces in the crunchy toasted buckwheat, and serve immediately.

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