The brightness of a Valencian seafood broth, turned into a raw oyster preparation. It is kept extremely clean, because the oyster has to remain the hero.
Written for 10 portions, one oyster per guest
For a tasting menu I would use a small, clean, briny oyster rather than a very large, intensely creamy one. The leche de tigre should complement the oyster, not overpower it.
Ingredients
The oysters
- Fresh oysters10 each
- Oyster liquorreserved
- Crushed icefor serving
To finish
- Lemon zesta tiny amount, finely grated, if desired
Method
Open the oysters carefully.
Strain the natural liquor through a fine sieve.
Place the oysters on ice or on chilled plates.
Keep the oyster liquor cold.
The finish
- Place the oyster on a bed of crushed ice, or on a chilled ceramic oyster plate.
- Add approximately 10 to 15 ml of saffron leche de tigre.
- Finish with 3 to 4 drops of lemon oil.
- Add a tiny amount of finely grated lemon zest if you want it.
No microgreens and no excessive garnish.
The plate should read pearl white, golden saffron, bright citrus.
Keeping
DUKAI storage guidance
Live oysters cupped side down under a damp cloth at 5°C or below, never in water or sealed plastic. Shuck to order. The strained liquor is kept cold and used the same service.
Allergens and diet
Molluscs, oysters. Fish, from the leche de tigre.
Last refined · September 2026