Duck Confit in Cucumber Boats
- Preparation : 25 minutes
- Portions : 20 boats
- 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
Servings: 20 boats
Preparation time: 25 minutes
Advance preparation: 24 hours
Cooking time: none
Cut cucumbers into slices 2.5 cm (1 in) thick. Gently hollow out each slice using a Parisian spoon (melon baller).
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.
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