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Duck breast tartare with roasted hazelnuts, kalamata olives, and marinated red onions |
Salted
Diced duck meat served raw and seasoned with roasted hazelnuts, black olives, Italian parsley, Maille grain mustard and a condiment of homemade pickled onions.
Feel free to choose another mustard for this recipe.
Ingredients
Recipe for 12 tapasFor the duck tartare
For the pickled onions
For the croutons
Preparation time: 30 min
Preheat your four at 400 °F
-
General preparation
Remove the skin and fat from the duck magret to keep only the meat. Cut this meat into small cubes. Chop the parsley. Finely chop the olives. Roast the hazelnuts in the oven a few minutes until golden and crush them. Slice the red onions.
-
For the marinated onion
In a saucepan, combine the Maille sherry vinegar, red onion and sugar. Bring to a boil. Remove from the heat and let stand for 15 minutes. Drain.
-
For the croutons
Slice the baguette diagonally to make croutons. Place them on a baking sheet and drizzle with duck fat. Season with salt, freshly ground pepper, herbes de Provence, and dried lavender. Bake for about 7-8 minutes until crispy.
-
Tartare preparation
In a bowl, combine the diced duck breast, parsley, finely chopped nuts, olives, the Maille mustard and adrizzle of olive oil. Mix well. Season with salt and pepper to taste.
-
To serve
Arrange the duck tartare on your croutons and place on your serving plates. Garnish with marinated red onions and crispy duck skin.
Feel free to choose another mustard for this recipe.
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- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
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- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
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A glass of wine or sparkling wine offered!
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
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A glass of wine or sparkling wine offered!
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
COCKTAILS & TAPAS EVENINGS
Cocktail and tapas classes !
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
COCKTAILS & TAPAS EVENINGS
Cocktail and tapas classes !
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
FAMOUS FANCY TAPAS
A glass of wine or sparkling wine offered!
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
COCKTAILS & TAPAS EVENINGS
Cocktail and tapas classes !
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
FAMOUS FANCY TAPAS
A glass of wine or sparkling wine offered!
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
FAMOUS FANCY TAPAS
A glass of wine or sparkling wine offered!
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
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