Sunday, September 20, 2009

Duck Tartare

300 g duck breast
3 Tbsn Unripened goat cheese
1 Tbsn minced shallot
1 Tbsn minced scallion
1 Tbsn soy sauce
1 Tbsn canola oil
1 tsp truffle oil
1/2 tsp kosher salt
1 tsp black pepper

1. Using a sharp knife, remove all the connective tissue and excess fat from the duck breast. Cut into very small cubes and reserve.

2. Add the remianing ingredients to a medium bowl and mix well.

3. Add the duck to the marinade and combine.

4. Serve immediately or refrigerate for up to 1 hour.

Serve with crustini and salad.


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