Duck Heart Tartare
For the brave-hearted! This dish is full of wonderful flavours...
- Serves: 1 |
- Difficulty: a little cumbersome
- Prep Time : 10 mins |
- Cook Time : 0 mins
5 – 6 duck hearts, trimmed of excess fat and membrane and very finely chopped
Half a red onion, very finely chopped
One small red chilli, very finely chopped (I leave the seeds in. Remove them if you’re worried about heat)
Two tablespoons capers
4 black olives, stoned and very finely chopped
One tomato, seeds removed and very finely chopped (I don’t see the point in removing the skin. In fact, I like the extra texture)
A handful of parsley, very finely chopped
Juice and zest of one lemon
Olive oil to taste
Sea salt to taste
Crushed black pepper, to taste
Yolk of one quail egg, for garnish.
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.