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
