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.

Fast-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.

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.

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

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.

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

Top the bread and sprinkle with a bit of cheese.

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)

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

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