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.