Duck Heart Tartare

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The key to a great tartare is precision knife work. Take your time and make this delicious tartare as a starter for date night.

Serves: 1 |
1 servings
Rating:

Difficulty: a little cumbersome

Prep Time : 20 mins |
Cook Time : 0 mins

Issue 21

Ingredients

10-12 duck hearts, trimmed of excess fat and membrane and very finely chopped
½ a red onion, very finely chopped
1 small red chili, very finely chopped (leave the seeds in for extra heat if preferred)
2 Tbsp (30 ml) baby capers, very finely chopped
8 black olives, stoned and very finely chopped
1 tomato, seeds removed and very finely chopped
a handful of parsley, very finely chopped
zest and juice of one lemon
olive oil
sea salt to taste
crushed black pepper, to taste
yolks of two quail eggs, for garnish

To Serve

multiseed melba toast

Method

Mix the hearts, onion, chilli, capers, olives, tomato, parsley and lemon zest in a bowl. Add a lick of oil and some sea salt and black pepper.

Just before serving add your lemon juice.

Using a chef’s ring, plate your tartare and make a small dent in the top. Garnish the dish with the quail yolk presented in half of the shell. Complete the dish with good melba toast.