Cooking time

Trio of Duck Canapés

  • Preparation : 45 minutes
  • Cooking : 7 minutes
  • Portions : 48-60 bite-size pieces
hors d'oeuvre canard


  • 1 Brome Lake duck leg confit
  • 30 ml (2 tbsp) fig jam
  • 1 green onion, chopped
  • 30 ml (2 tbsp) red pepper, finely chopped
  • Salt and pepper
  • 18 to 20 slices of toasted baguette or crackers, any kind
  • 18 thin slices of Brome Lake dried duck sausage
  • 18 strips of marinated beets about 3 cm x 1 cm
  • Toasted sesame seeds
  • 18 medium-sized scallops, thoroughly dried
  • 1 package (85 g) Brome Lake smoked, dried and sliced duck breast
  • Juice and zest of a lemon


  1. Remove the skin from the duck leg and shred the meat with your hands. Slice it a little if necessary. Place the meat in a bowl with the fig jam, onion and red pepper. Add pepper to taste and heat for 1 minute in the microwave. Top the baguette slices with this mixture and place them on a large serving platter.

  2. Place a piece of beet in the centre of each slice of dried sausage, and fold the sides of the sausage over the beet. Secure with toothpicks and place on a serving platter. Sprinkle with sesame seeds.

  3. Preheat the broiler. Season the scallops with salt and pepper, and then wrap with a slice of the smoked and dried duck breast. Place the canapés duck side up on a broiler pan near the upper burner in the oven, and brown for 7 to 9 minutes or until the duck is crispy.

  4. Remove from the oven and transfer the canapés to a serving platter. Squeeze a little lemon juice on top and garnish with lemon zest.

  5. Serve the three types of canapés at the same time.

Recipe developed by Nicolas Vallée, professional chef

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