Fruity Duck Tapas Duo

• Préparation : 25 minutes
• Cuisson : 12 minutes
• Portions : 32 tapas

Ingrédients

For the apple and gouda tapas
• 1 200-g package of Brome Lake shredded duck confit
• 2 green apples
• 100 g (3 1/2 oz) smoked gouda, cut into 16 slices
• 60 ml (1/4 cup) sprouts of your choice
For the mini-sliders tapas
• 1 200-g package of Brome Lake shredded duck confit
• 1 green apple
• 125 ml (1/ 2 cup) red cabbage, finely chopped
• 10 ml (2 tsp) olive oil
• 5 ml (1 tsp) cider vinegar
• 60 ml (1/4 cup) mayonnaise
• 5 ml (1 tsp) whole-grain mustard
• 5 ml (1 tsp) honey
• 16 mini naans

Préparation

Instructions for the apple and gouda tapas

1. In a large pan, heat the shredded duck for 4 to 5 minutes over medium heat, stirring regularly. Remove from heat and let cool.

2. Using a mandolin, slice the apples into 16 slices.

3. Top the apple slices with some of the shredded duck, smoked gouda, and sprouts.

Instructions for the mini-sliders

4. Pre-heat the oven to 400°F (205°C).

5. In a large pan, heat the shredded duck for 4 to 5 minutes over medium heat, stirring regularly. Remove from heat and let cool.

6. Using a mandolin, julienne the apple.

7. In a bowl, combine the julienned apple, cabbage, oil, and vinegar.

8. In another bowl, mix the mayonnaise with the whole-grain mustard and honey.

9. Place the mini naans on a baking sheet lined with parchment paper. Warm the mini naans in the oven for 4 to 5 minutes. Remove from the oven.

10. Garnish the mini naans with the honey mustard sauce, shredded duck and apple-cabbage salad.

Suggestion de vin

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.

Product categories: red wine, rosé wine.