Amuse-Gueules à la Canard

November 30, 2009 at 11:05 pm (Cereals, Grains, Legumes, Fruits, Vegetables, Plants, Meat, Poultry, Game, Real Food) (, , , , , , )

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


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3 Comments

  1. 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)

    Reply

  2. 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

    Reply

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