THE RAW AND THE UNPALATABLE

  

 

 

 

 

 

Here’s a culinary idea.

Supposing you had a couple of duck portions in your fridge and you couldn’t be fussed to do all that time-consuming roasting, baking, crisping, confiting or whatever, well you might think to yourself, ‘I know, I’ll make duck tartare.’  I mean, I’m very fond of steak tartare, red meat is red meat, and there are plenty of recipes online saying this is a very good thing.

 

So we did the chopping, the seasoning, the adding of onion, capers, cornichons, mustard, chives and whatnot, and served it on crostini with rocket leaves.

It tasted OK but the texture was a bit slimy on the tongue and it looked vaguely disgusting, like this:

I didn’t say it was a good culinary idea.