Ingredients
(2 to 4 servings)
- 2 duck breasts
- 3 tablespoons of beet puree Épurée
- 2 teaspoons chopped French shallots
- 2 teaspoons chopped capers
- 2 teaspoons chopped pickles
- 1 teaspoon of Dijon mustard
- 1 teaspoon of olive oil
- 2 teaspoons chopped fresh spring onions
- 2 teaspoons chopped fresh parsley
- ½ teaspoon of Sriracha
- Salt and pepper
- 2 fresh figs diced (can be replaced by berries, cherries or even dried cranberries)
- 4 tablespoons of crushed nuts
Preparation
- You can also make a regular tartar! (without cooking)
- Remove the 2 duck fillets from under the breasts, add a little salt and pepper and set aside.
- Using a small knife, make a grid pattern on the fat side of the duck and season it well.
- Heat a skillet over medium-high heat, place the 2 breasts fat side down (it is not necessary to add fat to the skillet as the duck will render a lot of fat). Allow to brown for a good 4 minutes or until the skin is very golden. When ready, turn the 2 breasts over and cook for about a minute. You can add the 2 duck fillets and cook them quickly, 30 seconds on each side. When everything is seared, put the ducks in the refrigerator for about 1 hour (the duck can be seared the day before without any problem).
- Cut up all the ingredients on the list. (Chives, capers, pickles)... and measure your quantities,
- Cut the duck into thin brunoises. Ideally, make thin slices, then julienne (small sticks) and then slice, which will give small dices.
- In a bowl, put all the ingredients, except for the nuts and figs. Mix everything together to make the tartar uniform and creamy. Taste and add more salt, pepper or Sriracha if needed. At the last minute, add the figs and nuts.
- Just before serving, place the tartar in a cookie cutter and press it down well. If you have a few parsley leaves, figs and nuts left over, make a small salad as a garnish. With the remaining Épurée, make dashes as a garnish on your plates. Serve the tartars with croutons.
