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

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 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.