Trio of Duck Canapés
- Preparation : 45 minutes
- Cooking : 7 minutes
- Portions : 48-60 bite-size pieces
- 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
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.
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.
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.
Remove from the oven and transfer the canapés to a serving platter. Squeeze a little lemon juice on top and garnish with lemon zest.
Serve the three types of canapés at the same time.
Recipe developed by Nicolas Vallée, professional chef