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.
IngredientsRecipe for 48
For the duck tartare
For the pickled onions
For the croutons
- Olive oil
- Salt and pepper
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.