Duck Confit Canapes

IMG_9380

So on one of my Husbands trips to France, he came back with this can of Confit De Canard!  He handed it to me with a big smile and said make something with this, just like on chopped! I love that he thinks about me, and understands me so well. So I have been holding onto this for a few months now, Duck is a very heavy, decadent, savory meat; I needed to make this on a cold winter day, possibly when we have people coming to visit.

IMG_9359Fast-forward to this week! I had to come up with a nice appetizer for dinner guests from France this last Sunday! What a great way to use this amazing gift my husband gave me. I was going to make a rillette; a rillette is a preparation done with meat that is similar to a pate, or liverwurst, minus the liver, it makes a smooth and creamy spread. I thought this would be great considering I was going to use a goose liver pate anyway.  I am glad I changed it up and ended up making this canape. The bread was a fantastic addition to the otherwise creamy assortment of appetizers I had for the evening. (I am a sucker for cheese platters)

I have never had duck made this way, and boy oh boy, I liked it a lot.  Our guests loved it as well =)

this will make about 42 appetizers

For this recipe you will need the following…

a baguette cut into 1/4”rounds (buy the precut ones, helps to save a lot of the work)

Butter about 1/2 stick

1 shallot, minced

1 bell pepper, minced

3 teaspoons minced garlic

The meat from 2 legs of duck confit shredded.IMG_9364

1/3 cup parmesan cheese

1/3 cup cheddar cheese

dash red pepper flakes

Chopped fresh cilantro (chopped very small)

Melt the butter and add the cilantro, sauté the bread and set on a baking dish.

IMG_9367

In the same pan, add a bit more butter, sauté the shallots and peppers until soft.

IMG_9365

Add the garlic and sauté until aromatic, be careful not to burn it. about 2 minutes.  Add the duck meat, and dash of red pepper flakes stirring constantly until heated through.

IMG_9366

Mix the confit with the cheeses (keep some aside to top the canapés)

Top the bread and sprinkle with a bit of cheese.

IMG_9368

Cook at 350 until the cheese starts to brown.  Serve with a nice cheese platter and some champagne.  This was a hit with the guests (and the Hubby of course)

IMG_9374IMG_9375IMG_9376IMG_9379IMG_9381

I hope you enjoyed the recipe, hint if you make this, save the fat from the duck. It is just like butter and adds a great additional dimension of flavor when used as an alternative.

Bon Appétit

LauralovingLife

LauraLovingLife@Hotmail.com

5 thoughts on “Duck Confit Canapes

Let me know what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s