Ferme Ambrosia - Duck tartare recipe
An improvised happy hour, a terroir picnic:
any excuse is a good one when it comes time to open
the colourful little jars that come from the Ferme Ambrosia.
Ferme Ambrosia
Alder pepper, local dark beer, blackcurrant, and salted herbs: Aleck and Alexis infuse local, boreal, and decidedly gourmet character into the rillettes and terrines they make with Muscovy duck that they raise free-range (and entirely without force-feeding) on fresh grass pastures stretching across country lanes in Saint-Hilarion. On-site, they sell irresistible canned goods, as well as ready-to-cook cuts, providing recipe ideas, and a friendly welcome!
Recipe
DUCK TARTARE
- 300 g skinless Muscovy duck breast or
aiguillettes from Ferme Ambrosia
- ½ Bosc pear
- 2 tablespoons Saveur Nature
daisy blossoms (or capers)
- 1 small French shallot
- ½ tablespoon camelina oil
- ½ tablespoon olive oil
- ½ teaspoon of honey
- 2 teaspoon Apothicari fire cider
- ¼ teaspoon horseradish
- 1 teaspoon Hydromel Charlevoix hot sauce
(or 1 tablespoon, if you’re brave)
- 1 teaspoon of salt
- Pepper to taste
- Chia seeds and microgreens to taste.
Chop the daisy blossoms, and brown them lightly in a pan with a bit of oil. Chop the duck finely into small, 3-4 mm cubes, and set aside in the fridge. Caution: Only use duck that has been thawed for less than 24 hours to ensure freshness. Remove the core from the half-pear, and chop into small cubes. Set aside with the duck. Vinaigrette: Mix the two oils, the honey, the vinegar, the horseradish, and the hot sauce, and emulsify. Add daisy blossoms, salt and pepper, and mix well with the prepared duck. Garnish to taste with chia seeds for texture and microgreens. Serve immediately with croutons or crackers.
