DUCK HEART AND BEET TARTARE

PREPARATION 120MIN

SERVES 2 SERVINGS

NIVEL ADVANCED

INGREDIENTS

Tartare

• 200g VG Duck Heart

• 35g capers

• 35g roasted beet

• 35g dried figs

• 35g fresh fig

• 10g purple basil

• 20g beet puree

• Fleur de sel


Beet puree

• 4 beets

• 300g strained fresh apple juice

• Lemon

• Salt and sugar to taste


PREPARATION METHOD

Chop the ingredients for the tartare, mix everything together and season with fleur de sel. Peel and chop the beets. Extract the juice from 3 beets. Cook the remaining beet with the apple juice until the liquid becomes syrupy. If necessary, add more juice to finish cooking the beet. Blend in a blender, sieve and season with salt, sugar and lemon. Serve with toast and watercress salad.


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