Duck and Avocado Tartare

Duck and Avocado Tartare

  • Prep time

    30 minutes

  • Cook time

    -

  • Course

    Small Bites

  • Skill level

    Beginner

  • Season

    All Seasons

  • Serves

    2
Chef’s notes

When it's too hot to even think about turning on the grill or range, I make tartare. If you’re not familiar, tartare is uncooked meat, chopped fine, mixed with aromatics, and served chilled. It’s basically meat pico de gallo, and it's amazing.

As with all uncooked meat preparations, the key is working with high-quality meat that has been handled properly. Duck breast is a superb choice for tartare; it's lean, tender, and has enough character to hold its own against the other ingredients.

Second to having high-quality meat, the secret to good tartare is all about finding a balance of salt, fat, acid, and texture. You want some crunch, a little acid, some savory notes, and a bit of fat to round it out. I use avocado instead of the traditional egg yolk to add richness while maintaining that warm weather vibe. The rest of the ingredients round out the texture and add acidity. This duck tartare is light, refreshing, and very satisfying. It makes for a great lunch or appetizer at a get-together.

How to make duck tartare

Ingredients

  • 1 duck breast, skin off and fat trimmed
  • 2 tbsp. shallots, diced fine
  • 1 tbsp. sweet pepper, diced fine
  • 2 tsp. scallions, minced
  • 1 tsp. parsley, minced
  • ¼ lemon zest, chiffonade
  • ½ avocado, diced
  • 1 tbsp. avocado oil
  • Salt and pepper, to taste

Preparation

  1. Put duck breast in the freezer for 15 to 20 minutes to firm up.
  2. Halve breast lengthwise so you have two thin cutlets. Stack and cut lengthwise into ribbons, then crosswise into cubes. Continue to chop cubes to desired texture.
  3. Mix remaining ingredients and season with salt and fresh ground pepper to taste. Keep cold and serve immediately with toasted bread or crackers.
Chef’s notes

When it's too hot to even think about turning on the grill or range, I make tartare. If you’re not familiar, tartare is uncooked meat, chopped fine, mixed with aromatics, and served chilled. It’s basically meat pico de gallo, and it's amazing.

As with all uncooked meat preparations, the key is working with high-quality meat that has been handled properly. Duck breast is a superb choice for tartare; it's lean, tender, and has enough character to hold its own against the other ingredients.

Second to having high-quality meat, the secret to good tartare is all about finding a balance of salt, fat, acid, and texture. You want some crunch, a little acid, some savory notes, and a bit of fat to round it out. I use avocado instead of the traditional egg yolk to add richness while maintaining that warm weather vibe. The rest of the ingredients round out the texture and add acidity. This duck tartare is light, refreshing, and very satisfying. It makes for a great lunch or appetizer at a get-together.

How to make duck tartare

Ingredients

  • 1 duck breast, skin off and fat trimmed
  • 2 tbsp. shallots, diced fine
  • 1 tbsp. sweet pepper, diced fine
  • 2 tsp. scallions, minced
  • 1 tsp. parsley, minced
  • ¼ lemon zest, chiffonade
  • ½ avocado, diced
  • 1 tbsp. avocado oil
  • Salt and pepper, to taste

Preparation

  1. Put duck breast in the freezer for 15 to 20 minutes to firm up.
  2. Halve breast lengthwise so you have two thin cutlets. Stack and cut lengthwise into ribbons, then crosswise into cubes. Continue to chop cubes to desired texture.
  3. Mix remaining ingredients and season with salt and fresh ground pepper to taste. Keep cold and serve immediately with toasted bread or crackers.
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Duck and Avocado Tartare

Recipe by: Wade Truong
Duck and Avocado Tartare
  • Prep time

    30 minutes

  • Cook time

    -

  • Course

    Small Bites

  • Skill level

    Beginner

  • Season

    All Seasons

  • Serves

    2
Chef’s notes

When it's too hot to even think about turning on the grill or range, I make tartare. If you’re not familiar, tartare is uncooked meat, chopped fine, mixed with aromatics, and served chilled. It’s basically meat pico de gallo, and it's amazing.

As with all uncooked meat preparations, the key is working with high-quality meat that has been handled properly. Duck breast is a superb choice for tartare; it's lean, tender, and has enough character to hold its own against the other ingredients.

Second to having high-quality meat, the secret to good tartare is all about finding a balance of salt, fat, acid, and texture. You want some crunch, a little acid, some savory notes, and a bit of fat to round it out. I use avocado instead of the traditional egg yolk to add richness while maintaining that warm weather vibe. The rest of the ingredients round out the texture and add acidity. This duck tartare is light, refreshing, and very satisfying. It makes for a great lunch or appetizer at a get-together.

How to make duck tartare

Ingredients

  • 1 duck breast, skin off and fat trimmed
  • 2 tbsp. shallots, diced fine
  • 1 tbsp. sweet pepper, diced fine
  • 2 tsp. scallions, minced
  • 1 tsp. parsley, minced
  • ¼ lemon zest, chiffonade
  • ½ avocado, diced
  • 1 tbsp. avocado oil
  • Salt and pepper, to taste

Preparation

  1. Put duck breast in the freezer for 15 to 20 minutes to firm up.
  2. Halve breast lengthwise so you have two thin cutlets. Stack and cut lengthwise into ribbons, then crosswise into cubes. Continue to chop cubes to desired texture.
  3. Mix remaining ingredients and season with salt and fresh ground pepper to taste. Keep cold and serve immediately with toasted bread or crackers.