Sunday, December 20, 2009

What's Cookin'? Duck & Blue Cheese Canapes!

In my garde manger class in culinary school we made many, many small bites. Of them, this recipe was my most favorite. The rich blue cheese butter-slightly melted from the warm duck-is cut by the sweet, refreshing mandarin orange. It's truly a simple and delicious combination that your friends will devour. The hardest thing about this recipe is finding the duck. I found mine at Whole Foods.


3 Duck Breasts, skin scored
1/2 # Unsalted Butter, room temperature
1/2 C. Blue Cheese, room temperature
48 Mandarin Orange Slices
48 Crouton Rounds or crackers
1 C. Toasted Pistachio Nuts, chopped
Salt & White Pepper


1. In a large bowl, combine butter and blue cheese. Using an electric mixer, cream the two together. Season with salt and pepper to taste. Set aside.

2. Shell and toast pistachios. Allow to cool slightly before chopping them. Set aside.

3. Using a sharp knife, score the duck skin diagonally to make diamonds. Season both sides of the duck liberally with salt and white pepper. In a very hot pan, sear the duck skin side down until it's a deep golden brown color. The majority of cooking will be on this side to render out the fat. Once this happens, turn the duck over and cook for about 1-2 minutes more. Allow to rest 5 minutes prior to slicing.

4. Spread blue cheese butter on crackers. Top with thin slices of warm duck, then one mandarin orange and sprinkle with pistachios. This canape is best when the duck is still warm, however they are still delicious at room temperature.

Make Ahead!
*Blue Cheese butter can be made up to 3 days ahead. Simple cover and refrigerate until 45 minutes prior to use. Allow to become room temperature before spreading.

*Pistachios can be toasted up to 1 week in advance. Allow to cool completely before storing in an airtight container.

1 comment:

Palm Springs Savant said...

Oh my Mags, that sounds/looks incredible! Wow I love things like that. Paired with a nice glass of wine and its perfection!