Tuna tartare with confit duck egg yolk

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Saturday Kitchen Chefs - Michel Roux Jr

By Michel Roux Jr.

Ingredients

  • 2 duck eggs
  • 1 bay leaf
  • 1 sprig thyme
  • 1 garlic clove
  • 330g/11½oz duck fat
  • 1 courgette, thinly sliced into half moon shapes
  • 240g/9oz sushi-grade yellow fin tuna, cut into small dice
  • 1 pink grapefruit, peeled, cut into segments and diced, juice reserved
  • 1 firm mango, peeled and sliced
  • 1 stick fresh horseradish
  • ¼ loaf sourdough, cut into slices, to serve
  • 3 tbsp olive oil
  • salt