Duck tartare with purple mustard
Pascal Cavé offers us this recipe to respond to the Chefs Challenge launched by Brive Tourisme in the Tables Gaillardes !
Simple, delicious, quick and easily reproducible… Here is an answer that meets these challenges. During the draw for the Le Défi des Chefs operation, Pascal Cavé inherited “purple mustard” as a local ingredient and his production constraint is “without cooking”… No problem for the chef, a variation adapted to his duck tartare which takes on a very nice taste dimension…
Ingredients
- Duck aiguillette (count 3 per person)
- Purple mustard
- Chives
- Red onion
- Capers
- Sunflower oil
- Worcester sauce
- Tabasco® Sauce
- Ketchup
- An egg yolk
- Salt pepper
- Vinegar
- Red endive and cherry tomatoes
- Preparation time : 20 mins
- Cooking time : 0 mins
Prep time
- Chop Chives and Onion
- Pass the needles through the mincer with the large grid (or with a knife depending on taste and equipment)
- Prepare a mayonnaise: egg yolk, 2 spoons of purple mustard, salt/pepper and a dash of Tabasco®… bring it up by adding the oil. While setting, add a little Ketchup (not too much, because the purple mustard already adds a sweet note) and Worcester sauce.
- Decorate the mince with capers, chives, onion and two spoons of mayonnaise (for an individual dose)... mix to obtain a homogeneous mixture.
- It's ready ! To dress and accompany your plate, make a purple mustard vinaigrette, arrange the red endive leaves and cherry tomatoes according to your inspiration and add chives. Enjoy your food !
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