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

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.

Note

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

Ingredients

Recipe for 4 servings / 12 tapas

For the duck tartare

500 Gr

Duck magret

50 Gr

Hazelnuts

50 Gr

Pitted kalamata olives

6 Sprig(s)

Parsley

30 Ml

Maille grain mustard

100 Gr

French shallot

For the pickled onions

1 Unit(s)

Red onion

125 Ml

Sugar

125 Ml

Maille red wine vinegar

For the croutons

24 Thin slice(s)

Baguette

Optional

4 Handful(s)

Mixed greens

Salt and pepper
Olive oil

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.