Maple Duck Tataki
- 1 medium ginger root, peeled and cut into small cubes
- 1 cup maple syrup
- 1 Juice and zest of one orange
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 tablespoon cilantro, chopped
- 1 teaspoon sambal oelek
- 1 tablespoon vegetable oil
- 2 duck breasts, trimmed
- 1/2 cup mayonnaise, homemade if possible
- A few small salad leaves (for garnish)
- In a medium saucepan, combine all marinade ingredients. Bring to a boil, reduce heat and reduce by half.
- Remove from heat and let cool. Pour in a glass bowl or in an airtight plastic bag. Set aside.
- In a frying pan, heat oil over medium heat. Add duck breasts, fat side down, and place a weight over the top (a cast iron pan or pot filled with water, for example). Brown for 5 minutes.
- Turn breasts over and fry for a further 2, still using weight on top. Be careful not to overcook the meat. Remove breasts from pan and let cool a few minutes.
- Add breasts to marinade, coating them well. Cover bowl or close bag and refrigerate at least 4 hours or overnight.
- Remove breasts from marinade. Strain marinade, setting aside a few ginger cubes.
- Mix 15 ml (1 tablespoon) marinade with mayonnaise. Set aside.
- Thinly slice duck breasts against the grain. Let cool at room temperature. Distribute duck slices between plates.
- Garnish with salad leaves, mayonnaise, reserved ginger cubes and remaining marinade.
Refrigerate 4 hours
The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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