Duck tartare with pistachios and cardamom

1. Cut the duck needles in small dice or thin strips.
2. Disket the pistachios And roughly crush them.
3. Take the seeds Present in all the cardamom pods and pile them in a mortar.
4. Take the lemon zest Using a zest or a peeler. Book. Press the juice for the marinade.
5. In a dish, mix the ingredients marinade and add the meat. Leave to marinate for 2 hours in the fridge.
6. Divide into the plates And sprinkle pistachios and lemon zest. Serve with the salad.

→ For a Wok variant, Melt 1 tsp. solid coconut oil. Sauté the meat for 1 min over high heat with the ingredients of the marinade.