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

3 thoughts on “Amuse-Gueules à la Canard

  1. 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

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