Duck Tataki Served with Wasabi Linguini
In this section, chefs of various backgrounds test out Japanese seasonings and ingredients and create original recipes with their fresh perspectives. Each month a chef tries one featured seasoning or ingredient. This month Chef Renier Schoeman of Equus shares Duck Tataki and fresh pasta, incorporating “wasabi”powder.
“Wasabi is one of those ingredients that people find intimidating and assume its going to be too spicy. Most people don’t realize that if you incorporate it into dishes that it has a delicious taste without being hot. Combining it with the duck was an easy choice. The slight sweetness from the tataki marinade, the hint of wasabi taste and the touch of sweet soy sauce create a surprising taste sensation.”
— Chef Renier Schoeman
[For the Fresh Pasta]
• 1 egg, beaten
• 1/2 tsp salt
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 1 tbsp wasabi powder
1. In a medium sized bowl, combine flour, wasabi powder and salt. Make a well in the flour, add the slightly beaten egg and oil, and mix. Mixture should form stiff dough. If needed, stir in 1 to 2 tablespoons water.
2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
3. Hang the strips up in order to dry a bit.
4. Cook the pasta and drop into an ice bath to cool it down quickly and set aside.
[For the Duck]
• 1 duck breast
• 1 oz soy sauce
• 1” piece of ginger
• 1 lemongrass μ 2 tbsp honey
1. Gently score the fat on the duck with a knife horizontally and vertically ¼ inch apart to produce a crosshatch pattern on the fat. Do not cut through the fat into the meat
2. Slice ginger into thin slices and bruise the lemongrass. Mix with the honey and soy sauce and pour over the duck. Leave to marinate for about 1 hour.
3. In a very hot pan, place the duck fat side down and cook for a minute or two, constantly moving the breast around to avoid sticking.
4. Once the fat starts rendering out, turn the breast over, fat should be golden brown in color.
5. Sear the other side and remove from heat. Place in the oven at 350°F and cook duck until core temperature is 120°F.
6. Cool duck down for about 30 minutes and slice into thin slices.
[For the Sauce]
• 3 oz heavy cream
• 1 tsp wasabi powder
• 1 tsp black sesame seeds
• Salt and pepper to taste
Place the cream in a pan and bring to a boil. Add the wasabi powder and sesame; mix with a whisk until thickened. Season to taste.
Mix the sauce with the pasta and place in a bowl. Put the duck slices fanned out on top of the pasta. Garnish with Thai basil and sweet soy sauce. Serve at room temperature.
Born and raised in South Africa, Chef Renier Schoeman’s culinary background includes some of the best restaurants and hotels in the world. His Japanese girlfriend’s family introduced him to Japanese cuisine and his ongoing appreciation for the freshest ingredients he can find. He is committed to traditional cuisine with innovative and creative influences. His favorite meal is homemade Yakisoba and his favorite ingredient in the Equus kitchen is fresh wasabi.
Equus 400 Benedict Ave., Tarrytown, NY 10591
TEL: 914-631-3646 | www.CastleHotelandSpa.com/equusrestaurant.aspx