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Duck tartare with roasted hazelnuts, maille grain mustard, black olives and pickled onions

Mains, Tapas, Salted, Duck

Diced duck meat served raw and seasoned with roasted hazelnuts, black olives, Italian parsley, Maille grain mustard and a condiment of homemade pickled onions.


Recipe for 48

For the duck tartare

600 Gr
Duck magret
50 Gr
50 Gr
Pitted kalamata olives
6 Sprig(s)
15 Ml
Maille grain mustard

For the pickled onions

1 Unit(s)
Red onion
125 Ml
125 Ml
Maille red wine vinegar

For the croutons

1 Unit(s)


4 Handful(s)
Mixed greens
  • Olive oil
  • Salt and pepper
Duck tartare with roasted hazelnuts, Maille grain mustard, black olives and pickled onions

Preparation time: 30.00 min

Preheat your four at 400.00 °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 at an angle to get your croutons. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 10 minutes until crisp.

  • 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

    Serve the duck tartare using a ring mold and garnish with the pickled onion condiment. Serve alongside a few croutons and a small mixed green salad seasoned with the dressing of your choice. Alternatively, serve your tartare as a tapas by spooning a bit of the preparation on each crouton and garnishing with pickled onions.

The Maille brand is offering a lot of mustard choices, so don't have any hesitations switching for another one on this recipe.

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