Peruvian Duck Ceviche
| Serves | 2 |
|---|---|
| Ingredients | Duck |
| Day Part | Dinner |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Latin |
Executive Chef Dennis Chan
Blue Bamboo
Jacksonville, Fla.
Executive Chef Dennis Chan of Blue Bamboo restaurant adds a twist to classic ceviche by incorporating duck instead of seafood. The seared duck pieces are combined with fresh vegetables, including chopped red bell peppers and grilled corn, and finished with a garlic and ginger vinaigrette. Offering the recipe with a cooked protein instead of raw seafood appeals to guests who may have previously avoided ceviche.
Ingredients
Peruvian vinaigrette
1/2 oz. garlic cloves, peeled and chopped
1 1/2 oz. fresh ginger, skin-on, rough chopped
1/2 bunch cilantro, rough chopped
1/2 bunch green onions, rough chopped
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 cup canola or vegetable oil
Seared duck breast
5 oz. boneless duck breast
Salt and pepper, to taste
1 tbsp. vegetable oil
Ceviche
4 oz. seasoned and seared duck breast, diced into ¼-in. pieces
2 oz. duck confit meat, diced into ¼-in. pieces
1 tbsp. red bell pepper, diced
1/2 tbsp. red onion, diced
2/3 lime, juiced
1/2 Roma tomato, diced
1/8 cup corn kernels, grilled and cooled
2 oz. Peruvian vinaigrette (recipe above)
1 tsp. chopped cilantro
1 tsp. chopped scallions
Salt and pepper, to taste
Tortilla strips, for garnish
Microgreens or herb sprouts, for garnish
Steps
1. For Peruvian vinaigrette: Chop ginger and garlic until fine. Puree with remaining ingredients using immersion blender. Set aside.
2. For seared duck breasts: In skillet, heat oil over medium heat. Score skin of duck breast and pat dry. Season with salt and pepper and place skin-side down in skillet. Reduce heat to low and allow skin to crisp. Cook breast for 8 minutes or until desired doneness. Increase heat, flip duck breast over and cook for 1 minute.
3. Remove duck from pan and let cool to room temperature. Cut into small pieces. Reserve duck fat for future use.
4. For assembly, combine duck with all ceviche ingredients. Garnish with micro greens or herb sprouts and tortilla strips. Serve immediately in martini-style glass.