Duck tartar with orange and Szechuan pepper

Serves : 4

Preparation time: 15 minutes

Maceration time : 30 minutes

Ingredients

The vinaigrette

• 5 ml (1 tsp.) honey
• 30 ml (2 tbsp.) white balsamic vinegar
• 30 ml (2 tbsp.) avocado oil
• Salt and pepper to taste

The tartar

• 400 g (14 oz) trimmed duck breast, finely diced
• 3 oranges, zest and segments
• 2 French shallots, chopped
• 15 ml (1 tbsp.) Sichuan pepper, ground
• 45 ml (3 tbsp.) pine nuts
• 30 ml (2 tbsp.) dried cranberries, coarsely chopped

Preparation

1. In a bowl, whisk together honey, vinegar, oil, salt and pepper. Check seasoning.
2. In another bowl, combine the duck, zest, shallot, Sichuan pepper, pine nuts, cranberries and 2/3 of the prepared vinaigrette. Cover and refrigerate for 30 minutes.
3. Check seasoning.
4. Place a tartar on each plate, garnish with orange supremes and drizzle with remaining vinaigrette.

NB: Sichuan pepper can be replaced by pink pepper (pink berries).