Cooking time

Duck Confit in Cucumber Boats

  • Preparation : 25 minutes
  • Portions : 20 boats
bateau concombre canard

Ingredients

  • Finely chopped meat from 2 Brome Lake duck legs confit (1 package of 280 g)
  • 2 English cucumbers, peeled
  • 140 g (5 oz) whipped cream cheese and chives spread

Preparation

  1. Servings: 20 boats
    Preparation time: 25 minutes
    Advance preparation: 24 hours
    Cooking time: none

  2. Cut cucumbers into slices 2.5 cm (1 in) thick. Gently hollow out each slice using a Parisian spoon (melon baller).

  3. Fill the hollow with the duck meat, and sprinkle with a generous amount of pepper. Next, use a piping bag to decorate the top of each cucumber boat with the whipped cream cheese spread.

  4. Place the canapés on a large serving platter and serve immediately. The plate can also be covered tightly and kept in the refrigerator for up to 24 hours before serving.

Recipe developed by Nicolas Vallée, professional chef

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