Duck and Tamarind Canape

22nd Nov 2016

Duck and Tamarind Canape

Exotic Duck and tangy Tamarind combine beautifully, in these 'oh so pretty' canapes. Add a leaf of coriander and a slice of chilli to create these drop dead gorgeous but so easy canapes.

Our 'Hot' Jenny's Kitchen Tamarind Chutney works well with the richness of the duck.

You will need:

  • ½ a cooked BBQ Duck* (available from Asian stores or restaurants)
  • * or substitute a cooked duck breast, or cooked pork
  • 1 skinny Telegraph cucumber (or 2-3 smaller Lebanese cucumber)
  • 2 Tablespoons ‘Hot’ Jenny’s Kitchen Tamarind Chutney
  • 1 bunch of fresh coriander
  • 1 large fresh red chilli

To prepare your Canapes:

Shred the flesh of the BBQ Duck, taking care to remove the fat and the bones. (These can be simmered to create a fragrant stock for an Asian style soup.)

Mix the duck meat with the Jenny’s Kitchen Tamarind Chutney.

Slice your cucumber into approximately 7mm rounds. Place a coriander leaf on each, ensure each leaf extends past the edge of the cucumber so it can be seen once the meat is placed on top. Spoon a teaspoonful of the duck and tamarind mixture onto the centre of each, and top with a fine slice of chilli.

Refrigerate until ready to serve. Makes 40-60 small bites (depending on the diameter of the cucumber).

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