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