Thai Duck Breast Tartare Recipe

Remove the fat from the duck breast: peel away the fat from the smallest side of the breast and pull strongly; the fat will come off by itself. With a sharp knife, remove any remaining pieces of fat that are still stuck.

Place the duck breast flat on a cutting board.

Place one hand on top of the meat. Using a long butcher's knife, slice the meat lengthwise, inserting the knife halfway through the thickness of the meat. The goal is to obtain long, flat slices. Repeat the process a second time to get 3 flat slices. Then, cut the flat slices in the other direction to create fine matchstick pieces. Finally, cut everything again crosswise to obtain small cubes measuring between 4 and 8 mm in thickness.

Ginger: Peel the ginger using a tablespoon by scraping the edge of the spoon against the skin of the ginger. Finely chop once peeled.

Chop the coriander roughly.

Place the tartare meat in a ring mold or a mug to shape the portions.

To finish, sprinkle sesame on top, then add ginger, and finally coriander. Pour the citrus vinaigrette underneath and give it a turn with the pepper mill.