Petto d'Anatra Tartarizzato con Uovo Crudo

**Petto d'Anatra Tartarizzato con Uovo Crudo**

Petto d'Anatra Tartarizzato con Uovo Crudo is a Japanese-Italian fusion dish consisting of duck breast seared on the exterior while remaining raw within, sliced and served tartare-style, topped with a raw egg yolk. The name derives from *tartarizzato*, Italian for "prepared as a tartare," reflecting the dish's *wafu* (Japanese-Western) heritage.

Key ingredients include high-quality duck breast, soy sauce or ponzu, sesame oil, and fresh garnishes such as shiso leaf or scallion. The raw egg yolk, preferably from a premium Japanese egg, adds richness and acts as a binding sauce. A great version achieves a precise sear—caramelized crust with a cool ruby center—and balances the duck's gamey richness with bright acidity and umami. The dressing should complement without overwhelming the duck's natural flavor.

The dish is notably served at high-end yakitori establishments in Kyoto, Japan. According to *Cosa mangiamo oggi?*, it appears at an unnamed high-end yakitori spot in Kyoto, as well as at **Torisho Sai**, a renowned yakitori-ya. These venues specialize in charcoal-grilled chicken but offer this duck dish as a refined starter, demonstrating Kyoto's tradition of elevating simple ingredients through precise technique.

Regional variations exist: in Kyoto, the dish often incorporates local citrus like yuzu in the dressing, while Tokyo versions might use a lighter soy-based marinade. Some interpretations add grated daikon or microgreens for texture. The dish reflects the Japanese philosophy of maximizing ingredient quality through minimal intervention.