Cranberry and pistachio duck tartar
Ingredients:
-
2 duck breasts
- ¼ de tasse de canneberges séchées
- ¼ de tasse de pistaches décortiquées
- ¼ de tasse d'oignon rouge haché finement
- ¼ de tasse d'huile d'olive
- 2 tbsp. maple syrup
- 1 tbsp. balsamic vinegar
- Fleur de sel (sea salt) and freshly ground pepper to taste
How to proceed:
- Remove all fat from the breasts.
- Cut the duck into small cubes; the smaller the cubes, the more velvety the texture.
- Mix all ingredients with the cubed duck.
- Refrigerate for about 15 minutes before serving.
- Serve the tartar with homemade croutons.
ADDITIONAL NOTES
Very dry croutons are a must with duck tartar: they give the recipe its “bite”!
Tip
Déposer la viande pendant 20 minutes au congélateur avant de la travailler. La coupe sera plus facile et la viande sera maintenue plus longtemps sous une température sécuritaire de 4 ºC.
*Make sure to order the right quantity.
