For a while now, it’s been hip to be raw. I’m not talking about living foods, which are often associated with a vegan diet and eaten raw. Nope, I’m talking about raw and semi-raw dishes for meat eaters, made with fish, meat, and even offal. In Montreal, there’s a multitude of small restaurants that flaunt their raw status, serving tartares, ceviches, carpaccios, and the list goes on. These same restaurants often offer fantastic by-the-glass wine menus too. Light eaters will be content with a single small dish and a perfectly paired glass of wine, while those with bigger appetites can mix and match to their heart’s delight.

The restaurant business and media both favour certain raw dishes, such as the ever-popular beef and salmon tartares. However, raw techniques can also be applied to a variety of other meats and fish and an array of preparations.

Personally, my favourite raw dish is tataki. This Japanese delicacy is served semi raw: the meat is seared over high temperature, but remains completely raw on the inside. This technique marries delicious hot-off-the-grill flavour with the incredible texture and taste of uncooked meat, providing the best of both worlds and a maximum of enjoyment!

Tataki made with beef or red tuna are most popular, but you can also stray from the beaten path and create something new like this duck magret tataki served with cool, mint-spiked Greek yogurt for a stunning and delicious starter sure to delight lovers of raw food.

 

Servings: 4 (first course)

Prep and cook time: 15 minutes

Total waiting time: 1 hour and 20 minutes

INGREDIENTS

  • 2 Duck magrets (approx. 350 g each)
  • 1 tsp. (5 ml) Pink peppercorns
  • 1 tsp. (5 ml) Black peppercorns
  • 4 Juniper berries
  • 2 Star anise pods
  • 2 tbsp. (30 ml) Maple syrup
  • 2 tbsp. (30 ml) Rice vinegar
  • 1 tbsp. (15 ml) Dijon mustard
  • Salt
  • 6 tbsp. (90 ml) Oikos Plain Greek 2% Yogurt
  • 2 tbsp. (30 ml) Fresh chopped mint leaves
  • Fleur de sel de Guérande

 

INSTRUCTIONS

  1. Cut magrets in half lengthwise.
  2. In a mortar, crush the black and pink peppercorns, juniper berries, and star anise to a powder.
  3. In a small bowl, combine the crushed spices, maple syrup, rice vinegar, and Dijon mustard.
  4. Combine spice and syrup mixture with the duck in a resealable plastic bag. Release excess air, seal bag, and marinate in the refrigerator for 1 hour.
  5. Remove excess marinade from duck and salt it on both sides.
  6. In a very hot non-stick pan, sear duck fat side–down until golden.
  7. Sear on all other sides, for no more than 30 seconds per side.
  8. Allow to cool to room temperature, about 20 minutes.
  9. Meanwhile, combine yogurt and mint in a small bowl and keep cool.
  10. Once the meat is at room temperature, slice each magret into rounds and serve on a bed of mint yogurt. Sprinkle with fleur de sel, and enjoy!

More tips on how to cook with Greek Yogurt: