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Duck tartar, smoked bacon cubes and old-style mustard, crispy fingerling potatoes

Appetizers, Tapas, Salted, Duck

Knife cut duck tartar, crispy smoked bacon and old-style mustard served with baguette crostinis.

Ingredients

Recipe for 12 tapas

For the tartar

1 Unit(s)
Duck magret
60 Gr
Smoked bacon
1 Unit(s)
Shallot
15 Gr
Capers
10 Sprig(s)
Chives
15 Gr
Grainy mustard
30 Gr
Parmigiano reggiano
15 Gr
Gherkins

For the crostinis

0.50 Unit(s)
Baguette

For the fingerling potatoes

600 Gr
Fingerling potatoes
50 Gr
Duck fat
  • Olive oil
  • Salt and pepper
Duck tartar, smoked bacon cubes and old-style mustard, crispy fingerling potatoes

Preparation time: 30 min

Preheat your four at 400 °F

  • General preparation

    Remove the skin and fat layer from the duck magret, leaving only the meat. Cut the meat with a knife so as to obtain small cubes. Cut the bacon into small pieces. Chop the shallots and chives. Finely chop the gherkins and capers. Grate the Parmigiano Reggiano.

  • For the tartar preparation

    In a non-stick skillet, fry the bacon on medium heat until you obtain a golden brown color and crispy bacon. Drain the bacon pieces and place them on a sheet of absorbent paper. In a bowl, mix the diced duck with chives, shallots, gherkins, capers, mustard, Parmesan cheese, crispy bacon and a drizzle of olive oil. Season with salt and pepper to taste.

  • For the crostini preparation

    Slice the baguette at an angle to get your crostinis. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 10 minutes or until crisp.

  • For the fingerling potatoes

    In a big pot, cover the potatoes with cold water, bring it to boil and let it cook for 20 minutes, once cooled cut the potatoes. In a pan, warm the duck fat and sear the potatoes until they get crispy, then season with salt and pepper.

  • To serve

    Present the duck tartar in the center each plate with the help of a ring mold. Then garnish with a few crostinis. Garnish with the potatoes on the side. You can serve your duck tartar as tapas, forming a small scoop of tartare on each crostini.

Duck meat is considered a red meat so it can be served raw or rare without danger as opposed to other poultry (chicken, turkey...).

Class with similar recipe

Wednesday, 07 August12:15 à 13:15
Ateliers & Saveurs Quebec city
22.00$ / pers.

MIDI EXPRESS

30min of cooking class + 30min of tasting = 1h of fun

  • Duck tartar, smoked bacon cubes and old-style mustard, crispy fingerling potatoes
More information
Thursday, 08 August12:15 à 13:15
Ateliers & Saveurs Old Montreal
22.00$ / pers.

MIDI EXPRESS

30min of cooking class + 30min of tasting = 1h of fun

  • Duck tartar, smoked bacon cubes and old-style mustard, crispy fingerling potatoes
More information

Thursday, 08 August13:00 à 14:00
Ateliers & Saveurs Old Montreal
22.00$ / pers.

MIDI EXPRESS

30min of cooking class + 30min of tasting = 1h of fun

  • Duck tartar, smoked bacon cubes and old-style mustard, crispy fingerling potatoes
More information

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