Vins de Bergerac et Duras

Half-smoked Périgord duck tartare, mushrooms and red onions

To be enjoyed with :

Bergerac blanc sec | Côtes de Bergerac rouge | Côtes de Duras blanc sec | Côtes de Duras rouge | Montravel blanc sec | Montravel rouge

1/ Remove fat from duck breast and season both sides with salt.

2/ Refrigerate for 3 hours.

3/ Smoke duck breast for ten minutes.

4/ Dice duck breast, red onion and mushrooms.

5/ Combine with salt, pepper, chives, walnut oil and black rice vinegar.

6/ Use a cookie cutter to dress the plates.

By Chef Didier Casaguana


Serves 4

  • 1 Périgord duck breast (approx. 400g)
  • 1 red onion
  • 5 button mushrooms
  • 4 tbsp walnut oil
  • 4 tsp chopped chives
  • 1 tsp black rice vinegar
  • Salt, ground pepper

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