Diced duck meat served tartare-style and seasoned with roasted hazelnuts, black olives, Italian parsley, and Maille Old Style grainy mustard and homemade pickled onions.
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Remove the skin and fat from the duck Magret, keeping only the meat. Cut meat into small cubes. Chop the parsley. Finely chop the olives. Roast the hazelnuts in the oven for a few minutes until golden and crush them. Slice the red onions.
In a saucepan, combine the Maille Sherry Vinegar, red onion and sugar. Bring to a boil. Remove from heat and let stand for 15 minutes. Drain.
Diagonally slice the baguette into thin slices. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 10 minutes until crisp.
In a bowl, combine the diced duck breast, parsley, finely chopped nuts, olives, the Maille mustard and a drizzle of olive oil. Mix well. Season with salt and pepper to taste.
Serve the duck tartare using a ring mold and garnish with the pickled onion condiment. Serve alongside a few croutons and a small mixed greens salad, seasoned with the dressing of your choice. Alternatively, serve your tartare as tapas by spooning a bit of the tartare onto each crouton, garnishing with pickled onions.
La Maison Maille offers a mustard for every palette. Don’t be afraid to use another flavour of your choice in place of the Old Style Mustard.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille