Free shipping on orders of 50$ and more (QC/ON may exclude some regions)

recette, facile, tartare, canard, noël

2 DUCK TARTAR ON GINGERBREAD COOKIES AND FIREBARNS SCOTCH BONNET

Ingredients:

-1 duck breast

-150g smoked duck breast

-1 French shallot, finely chopped

-1 green onion, finely chopped

-1/4 cup of olive oil

-1 tablespoon of old fashioned mustard

-1 tbsp. balsamic vinegar

-1/2 tbsp. Firebarns Scotch Bonnet

juice of half a lemon

Salt and pepper to taste

Gingerbread cookies (homemade or store-bought)

Chives for presentation

Preparation:

In a small bowl combine olive oil, mustard, balsamic vinegar, Firebarns Scotch Bonnet and lemon juice. Set aside

Completely remove the fat from the duck breast and cut it into small tartar-like cubes. Cut the smoked duck breast in the same way.

Add the 2 ducks, the green onion, the French shallot and add the olive oil mixture to a mixing bowl. Mix well, add salt and pepper and set aside in a cool place.

Cut small canapés in the gingerbread biscuits, add the tartar and sprinkle with chives.

Leave a comment

English