2 DUCK TARTAR ON GINGERBREAD COOKIES AND FIREBARNS SCOTCH BONNET
-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
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.