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Smoked Duck Breast Canapés with Cherry Mostarda
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Course Appetizer
Cuisine French
Servings 4 people

Equipment

  • Baking Sheet
  • Small Saucepan
  • Sharp Knife

Ingredients
  

  • 8 ounces smoked duck breast
  • 1 baguette, cut into 12 slices
  • 1 cup fresh cherries, pitted and halved
  • 1 shallot, finely chopped
  • 1/4 cup granulated sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • Fresh thyme leaves, for garnish

Instructions
 

  • Preheat the oven to 375°F. Arrange the baguette slices on a baking sheet and toast for 8 to 10 minutes until lightly golden and crisp.
  • While the bread toasts, place the shallot, cherries, sugar, and red wine vinegar in a small saucepan. Bring to a simmer over medium heat and cook for 6 to 8 minutes until the cherries soften and the liquid thickens slightly.
  • Remove the saucepan from the heat and stir in the Dijon mustard until fully combined. Set the mostarda aside to cool for a few minutes.
  • Slice the smoked duck breast thinly against the grain into 12 pieces.
  • Top each toasted baguette slice with one piece of duck, then add a small spoonful of cherry mostarda. Finish with a few fresh thyme leaves.

Notes

Prepare the cherry mostarda up to two days ahead and store it in the refrigerator so the flavors have time to deepen. If the mostarda thickens too much after chilling, stir in a teaspoon of water before using. Slice the duck just before assembly to keep the edges from drying out.
Course: Appetizer
Cuisine: French
Equipment: Baking Sheet, Small Saucepan, Sharp Knife