📝 About This Recipe
This sophisticated take on a classic tartare swaps traditional beef for the rich, gamey elegance of Pekin duck breast. The meat's natural sweetness is elevated by a vibrant balance of acidic pickled cherries, earthy truffle oil, and the crunch of toasted hazelnuts. It is a luxurious, avant-garde appetizer that brings a touch of French bistro flair to your dinner table, perfect for those who appreciate the finer nuances of raw preparations.
🥗 Ingredients
The Duck
- 14 ounces Duck Breast (Magret) (skin and fat removed, chilled until very cold)
- 1 tablespoon Duck Fat (rendered and cooled to room temperature)
The Flavor Base
- 2 tablespoons Shallots (minced very finely)
- 1 tablespoon Capers (drained and chopped)
- 2 tablespoons Cornichons (finely diced)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 teaspoon Dijon Mustard (smooth, high quality)
- 1/2 teaspoon Black Truffle Oil (optional, for earthy depth)
- 1/2 teaspoon Fleur de Sel (or to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (coarsely cracked)
The Garnish & Finish
- 1/4 cup Dried Cherries (soaked in red wine vinegar for 20 minutes)
- 2 tablespoons Hazelnuts (toasted and crushed)
- 4 pieces Quail Egg Yolks (very fresh)
- 1/2 cup Micro-arugula or Watercress (for plating)
- 1 loaf Baguette (sliced thin and toasted into crostini)
👨🍳 Instructions
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1
Place the cleaned duck breasts in the freezer for 15-20 minutes. This firms up the muscle fibers, making it much easier to achieve a clean, uniform dice.
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2
While the meat chills, prepare your 'mise en place' by finely mincing the shallots, capers, cornichons, and chives.
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3
Drain the soaked cherries from the vinegar and slice them into small quarters. Set aside for the final assembly.
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4
Remove the duck from the freezer. Using a very sharp chef's knife, slice the breast into 1/4-inch thick strips, then into 1/4-inch batons, and finally into a neat 1/4-inch dice.
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5
Place the diced duck into a chilled stainless steel mixing bowl set over a second bowl filled with ice to keep the meat at a safe temperature.
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6
Add the rendered duck fat to the meat and toss gently. This adds a silky mouthfeel that mimics the marbling found in high-end beef tartare.
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7
Fold in the shallots, capers, cornichons, and Dijon mustard. Mix gently with a spoon to avoid bruising the meat.
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8
Drizzle in the truffle oil (if using) and add the fresh chives, salt, and pepper. Taste a small amount and adjust seasoning if necessary.
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9
Place a circular pastry ring (molding ring) in the center of a chilled plate.
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10
Spoon a quarter of the tartare mixture into the ring, pressing down very lightly to level the top. Remove the ring carefully.
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11
Create a small indentation in the center of the tartare mound and carefully place one raw quail egg yolk into the well.
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12
Scatter the pickled cherries and crushed hazelnuts around and on top of the tartare for texture and pops of acidity.
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13
Garnish with a few sprigs of micro-greens and serve immediately with warm, crunchy crostini.
💡 Chef's Tips
Always use the freshest duck possible from a reputable butcher; since it is served raw, quality is paramount. Never use a food processor to mince the meat, as it will turn the duck into a paste; hand-chopping is essential for the correct texture. If you find the flavor of duck too intense, you can mellow it by adding a teaspoon of cognac or brandy to the mix. Ensure your knives are razor-sharp to prevent 'tearing' the meat, which can lead to a greyish appearance. Serve on chilled plates to maintain the temperature and freshness of the raw meat throughout the meal.
🍽️ Serving Suggestions
Pair with a glass of chilled, acidic Rosé or a light-bodied Pinot Noir to cut through the richness of the duck. Serve alongside a simple salad of bitter greens like frisée with a lemon vinaigrette. A side of house-made gaufrette (waffle) chips provides a delightful salty crunch. For an extra touch of luxury, shave fresh black truffles over the top just before serving. Offer a small bowl of extra cornichons and coarse sea salt on the table for guests to customize their seasoning.