Jean-François Plante's recipe

Ingredients:

Shredded meat of 2 duck legs confit

A dozen peeled hazelnuts

1 duck breast or a breast of approximately 450 g (1 lb), fat removed

80 ml (1/3 cup) extra virgin olive oil + drizzle for serving

3 tbsp. small whole capers

3 tbsp. finely chopped shallots

2 tbsp. finely chopped fresh flat-leaf parsley

1 c. Dijon mustard

2 tbsp. ketchup

2 tsp. English sauce

2 tsp. of sambal oelek

Instructions:

Preheat the oven to 180°C (350° F).

Place the shredded duck meat on a baking sheet and bake for 10 minutes. Add the hazelnuts and cook for another 5 minutes or until the duck meat becomes crisp and the hazelnuts are roasted. Let cool completely to room temperature before roughly chopping the hazelnuts and crispy duck.

Cut the duck breast into brunoise. In a very cold stainless steel bowl, gently mix the duck brunoise and olive oil.

Add the capers, shallot, parsley, mustard, ketchup, English sauce and sambal oelek, mixing gently. Add salt and pepper.

Divide the tartare among four plates. Garnish with the rest of the duck and hazelnut crisp and a drizzle of olive oil and serve immediately.