Duck tartare with violet mustard
Pascal Cavé has come up with this recipe in response to the Chefs' Challenge launched by Brive Tourisme at the Tables Gaillardes!
Simple, delicious, quick and easy to reproduce... Here's an answer that lives up to the challenge. In the draw for the Le Défi des Chefs operation, Pascal Cavé inherited "violet mustard" as a local ingredient, and his production requirement was "no cooking"... No problem for the chef, with an adapted version of his duck tartare that takes on a whole new dimension in terms of taste...
The ingredients
- Aiguillette de canard (compter 3 par personnes)
- Moutarde violette
- Ciboulette
- Oignon rouge
- Câpres
- Huile de tournesol
- Sauce Worcester
- Sauce Tabasco®
- Ketchup
- Un jaune d’oeuf
- Sel/poivre
- Vinaigre
- Endive rouge et tomates cerises
- Temps de préparation : 20 min
- Temps de cuisson : 0 min
Préparation
- Chop chives and onions
- Chop the aiguillettes using the large grate (or a knife, depending on taste and equipment).
- Prepare a mayonnaise: egg yolk, 2 spoonfuls of violet mustard, salt/pepper and a dash of Tabasco®... whisk while adding the oil. While it is setting, add a little ketchup (not too much, as the violet mustard already adds a sweet note) and Worcester sauce.
- Garnish the mince with capers, chives, onion and two spoonfuls of mayonnaise (for a single dose)... stir to blend.
- All set! To dress and accompany your plate, make a violet mustard vinaigrette, arrange the red endive leaves and cherry tomatoes as you like and add some chives. Enjoy your meal!
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