Bison Carpaccio and Duck Tartare with Quail Egg Yolk, Pickled Carrots, Chili & Arugula
Chef: Micah Fields
- 3 ounces bison loin
3 ounces duck breast, diced brunoise
1 each quail egg
half cup diced shallots
1 tablespoon lemon juice
1 tablespoon grape seed oil
1 each Serrano chili, sliced thinly
1 each shredded carrot on Japanese mandolin
arugula to garnish
- Slice bison paper thin and lay on bottom of plate, drizzle with grape seed oil and lightly sprinkle with salt
- Mix diced duck breast with grape seed oil, lemon juice, shallots, salt, and pepper. In a ring mold, place duck mix over bison and form a cylinder.
- Garnish with arugula, carrot, thinly sliced serrano and place raw quail egg over duck tartar.