The duck breast gravlax is a little marvel. The recipe that we are sharing with you will allow you to have a delicious time with your guests. Very simple to execute, you will be able to triumph modestly.

Starter or tapas

This duck breast in gravlax can be served as a tapas as an aperitif or as a starter . The key ingredient: time. Do not marinate for more than 12 hours and rinse the duck breast well. For the sauce, if we prefer a nice Asian sauce based on yakitori and enhanced by kaffir lime, you can also choose a Swedish sauce with mustard and dill. And why not both to tickle the taste buds?

For preparation, allow 30 minutes then 12 hours in the fridge.

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Ingredients

For 4 people

• 2 duck breasts
• 200g of coarse Guérande salt
• 200g white or brown sugar
• 3 tablespoons of coriander berries
• 2 teaspoons of Timut pepper
• 1 lime
• 1 bunch dill
• 1 orange
• 1 lime
• 50 g black pepper
• 1 pomegranate
• Nut oil

Preparation

1. Prepare your ingredients. Take out the duck breasts. Rinse them with clean water and dry them with absorbent paper. Roast the coriander seeds and Timut pepper in a dry pan then coarsely grind them in a mortar. Reserve.
2. Chop the dill. Zest then squeeze the lime into a container.
3. Degrease your duck breasts on a board with a sharp knife without touching the flesh.
4. Mix the salt, brown sugar, spices, dill, zest and lemon juice in a salad bowl. Place half of this mixture in a dish. Place the breasts skin side down on it. Then cover the breasts with the remaining mixture. It is important that the entire breast is covered. Cover the dish and leave it to marinate in the refrigerator for 12 hours.
5. After 12 hours, desalinate the duck breast under running cold water for 15 minutes. Dry the breasts with absorbent paper.
6. Cut into very thin slices on a board. Serve with the sauce separately.

Sauce suggestions

Asian sauce

Here is our favorite: a Japanese yakitori sauce — easily found in stores — that you can beef up with a dash of yuzu lemon, a light zest of kaffir lime, a pinch of cayenne. If you want to make this homemade sauce: 3 tablespoons of sake, 3 tablespoons of soy sauce, 2 tablespoons of brown sugar or honey, 1 dash of mirin. You can add a pinch of cayenne pepper. A dash of yuzu and a zest of kaffir lime. Mix everything until you obtain a smooth and shiny sauce.

Dill mustard sauce

Who says gravlax says dill mustard sauce! Yes, the same as we normally prepare for salmon or trout. It's very simple: 3 tablespoons of Dijon mustard, 3 tablespoons of maple syrup or honey, 3 tablespoons of neutral oil, 3 tablespoons of white vinegar, 1 bunch of dill , salt, pepper and a teaspoon of brown sugar. Mix everything and leave to cool for at least 1 hour before serving.

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