Amuse-Gueules à la Canard
What to do with a bit of leftover duck breast?
Amuse-gueule (amuse-bouche) is a small, one or two-bite creation intended to stimulate one’s taste buds prior to a meal. Here, I’ve prepared slices of seared duck breast served on garlic croûtons, topped with duck liver mousse and alternately garnished with blackberry chutney & chives, slivered ginger & red onion and fig jam & tarragon. A bit of herb salad tossed with olive oil and aged balsamic vinegar on the side..
Amuse-Gueules à la Canard
Dink said,
December 1, 2009 at 12:42 pm
might be something one would serve at a state dinner (assuming one were invited, of course)
Sarah said,
December 3, 2009 at 9:18 am
Oh, the tragedy of leftover duck breast . . . I don’t think that would last long in my fridge!
The amuse bouche looks amazing! I think the blueberry chutney one would definitely be my favorite! Fantastic presentation!
Best,
Sarah
Ren said,
December 3, 2009 at 9:44 am
Thanks a lot, Sarah!