English
Duck Tartar & Crémant Grand Prestige Rosé
20 minutes
Medium
Easy
DaysExtended hours, sun high in the sky, fine sand, and good weather, invite you to a refreshing summer cuisine. So phy not try a 100% raw recipe? The nutritional and organoleptic qualities of the food are thus perfectly preserved. The only requirement of this type of cooking is that the products must be ultra-fresh and the dish must be eaten quickly.
This daring recipe was created by the Chef Emmanuel Stemper for Bestheim!
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Sublime food and wine pairing: The Crémant Grand Prestige Rosé
Produced from our best plots of Pinot Noir on clay-limestone soils, the Crémant Grand Prestige Rosé is made for gastronomy. Its bhe wines are fine and elegant, with a pronounced pinkish hue underlined by blackcurrant reflections. It is an explosion of fruitiness in the mouth: raspberry, cherry accompany the brioche side.
The ambivalence of our tartar mixing delicate and pronounced flavors should surprise many and let the bubbles of the vintage express all their particularity.
Enjoy your meal!
Ingredients
Preparation:
-
Preparation of the Tartar
Remove the skin from the duck breast (or ask your butcher to do so). Cut it with a knife, first lengthwise and then widthwise over a few millimeters. Season with salt and pepper and set aside in a cool place. Chop the tarragon. -
Preparation of the grout
Mix 125g of raspberries with the balsamic vinegar. Strain the mixture to remove the raspberry seeds. Mix the coulis with the tartar and add the chopped tarragon and Espelette pepper. Adjust the seasoning if necessary. -
Dressage
Serve with remaining fresh raspberries
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