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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.


Recipe for 12 tapas

For the tartar

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

For the crostinis

0.50 Unit(s)

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: 30.00 min

Preheat your four at 400.00 °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...).

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