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Duck And Cranberry Canapes: Party Food

Duck And Cranberry Canapes.

These stylish little canapes contain all of the festive flavours.

The gamey duck notes are perfectly complemented by warm spices and tart cranberries.

Duck And Cranberry Canapes

How To Make Duck And Cranberry Canapes:

Prep time: 5 mins

Cook time: 20 mins

What You Will Need:

Duck And Cranberry Canapes

How To Make Duck And Cranberry Canapes:

  1. Score the duck skin, rub with the all spice and season well with salt and pepper.
  2. Place, skin side down, in a cold frying pan and gradually turn up the heat until the duck has been cooking for 10 minutes and the skin is crisp, and the fat has rendered out.
  3. Turn the duck over and cook for a further 4 minutes or until browned.
  4. Place on a warm plate and set aside to rest while you make the sauce.
  5. Pour the wine into the duck pan, stir and let it simmer for a minute.
  6. Reduce to a medium heat and add all of the other ingredients apart from the spring onions, and simmer for 8-10 minutes until the sauce is thick and the cranberries are soft.
  7. Taste and season.
  8. Warm the blinis according to the pack instructions and lay on a serving plate.
  9. Slice the duck into thin slices.
  10. Lay one slice on each blini, top with some sauce and a few slices of spring onion.
  11. Serve any remaining sauce on the side.

Duck And Cranberry Canapes

What do you think of this Duck And Cranberry Canapes recipe?

Do you fancy trying some?

Duck And Cranberry Canapes

Recipe courtesy of BerryWorld.

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Duck And Cranberry Canapes

BerryWorld
These stylish little canapes contain all of the festive flavours.
The gamey duck notes are perfectly complemented by warm spices and tart cranberries.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer

Ingredients
  

  • 2 duck breasts
  • 1tsp all spice
  • 100ml red wine
  • 50g cranberries
  • ½ orange, juice only
  • ½ tsp cinnamon
  • 3 tbsp red currant jelly
  • 1 pack of mini blinis (16)
  • 2 spring onions, sliced thinly

Instructions
 

  • Score the duck skin, rub with the all spice and season well with salt and pepper.
  • Place, skin side down, in a cold frying pan and gradually turn up the heat until the duck has been cooking for 10 minutes and the skin is crisp, and the fat has rendered out.
  • Turn the duck over and cook for a further 4 minutes or until browned.
  • Place on a warm plate and set aside to rest while you make the sauce.
  • Pour the wine into the duck pan, stir and let it simmer for a minute.
  • Reduce to a medium heat and add all of the other ingredients apart from the spring onions, and simmer for 8-10 minutes until the sauce is thick and the cranberries are soft.
  • Taste and season.
  • Warm the blinis according to the pack instructions and lay on a serving plate.
  • Slice the duck into thin slices.
  • Lay one slice on each blini, top with some sauce and a few slices of spring onion.
  • Serve any remaining sauce on the side.

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2 comments so far.

2 responses to “Duck And Cranberry Canapes: Party Food”

  1. Ruth says:

    These look different. I’ve not tried anything like this before.

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