With Christmas just around the corner we all seem to need to catch up with everyone! Drinks and a nibble is a great way to keep the catch up relaxed and easy. No fussing, just pop the platters on the table and enjoy.
Everyone loves a fancy looking canape and believe it or not they aren’t that tricky to make. This recipe for Roast Duck and Caramelized Onions with Spiced Cranberry Flavour Pearls is a beauty. Read on…
We purchased fresh duck breasts for this recipe but feel free to substitute the duck for whatever suits you best. Smoked chicken breast is lovely or even some rare roast beef…it’s up to you really.
What you’ll need…
- Duck Breasts x 2 – this is what we used
- 1 x baguette
- Onions – 3 to 4 medium sized – slice
- Thyme – a few sprigs
- Balsamic vinegar – around a tablespoon
- Brown sugar – 1 – 2 tablespoons
- Salt & pepper
- Spiced Cranberry Flavour Pearls
There are 3 things we need to prepare here, let’s get the onions on first as they take a little while to cook. Once they are on the go you will be able to get the rest happening.
Heat a generous splash of oil in a large frypan or heavy based pot over low heat. Add the onions, thyme sprigs and a good pinch of salt & pepper and cook very slowly for around 15-20 minutes. Stir occasionally to prevent them from burning. Once they are quite soft and getting a little colour add the balsamic and brown sugar. Cook for a little longer. You want the liquid to be reduced to practically nothing and have rich, golden sticky onions. Set these aside.
Slice the baguette and place on a baking tray. Drizzle with olive oil and a good sprinkle of salt & pepper. Bake at 180c until lightly coloured and crisp. Set these aside.
Once the baguette slices are out of the oven, turn up the temperature to 200c
Heat an ovenproof frypan to a medium heat. Pat dry duck breasts, score skin lightly in a crisscross pattern and season the skin with salt. Place duck in hot pan skin side down, for 3-4 minutes until the skin is golden. Turn them and cook for a further minute. Pop the duck breasts pan and all into the oven for a further 8-10 minutes (depending on how you like your duck cooked). Allow the duck to rest for 5 or so minutes after it comes out of the oven before slicing.
All of these components can be prepared days in advance. Just keep the toasted baguette slices in an airtight container so they stay crisp.
Ready to serve
I quite like my onions and duck to be room temperature for these so if you have prepared everything ahead of time just take it out of the fridge a little while before serving.
Take a sharp knife and finely slice each duck breast. Lay your toasted baguette slices out and add a spoon of caramelized onion onto each piece. Add a slice of duck then place on your serving platter. Once in place add some Spiced Cranberry Flavour Pearls to finish.
The combination of sweet onions, rich duck and tart Spiced Cranberry Flavour Pearls with the crisp baguette are an absolute treat! If you have some vegetarian guests in the mix just substitute the duck on a few portions for some grilled zucchini or eggplant. Winning…
Now where’s my wine?
Until next time
from the Peninsula Larder Team
“In my experience, clever food is not appreciated at Christmas. It makes the little ones cry and the old ones nervous.”