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Duck and Tamarind Canape


Here it is - the party starter that they will all be talking about. Exotic BBQ* duck and tangy Tamarind combine beautifully, in this oh so pretty canape. Add a leaf of coriander and a hint of chilli to create these drop dead gorgeous but so easy canapes.

We used our 'Hot' Jenny's Kitchen Tamarind Chutney which 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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