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Piquant rare duck in chicory boats with crushed peanuts canapés

Piquant rare duck in chicory boats with crushed peanuts canapés

Piquant rare duck in chicory boats with crushed peanuts canapés


Piquant rare duck

 

Makes about 30

400g boneless duck breast, skin on

2 tablespoons redcurrant jelly

1 teaspoon finely chopped fresh red chilli

2 teaspoons hot smoked paprika

2 garlic cloves, crushed

2 teaspoons sweet raspberry vinegar

3–4 medium chicory heads

15g fresh basil leaves

100g dry-roasted peanuts, roughly crushed in a food processor

Look for small to medium chicory heads to make good-sized ‘boats’ for this recipe. As an alternative finishing touch, try scattering over a mix of crushed salted peanuts and freshly grated coconut.


1. Preheat the oven to 200°C (400°F) Gas 6.

2. Score the duck fat (not the flesh) with a sharp knife. Cook in a hot flameproof, ovenproof pan over medium/high heat until the skin is golden brown and most of the fat has been rendered.

3. Transfer to the oven for 10 minutes, then remove and leave to rest.

4. Meanwhile, mix the redcurrant jelly, chilli, paprika, garlic and vinegar together in a bowl.

5. Remove and discard any remaining cold fat from the duck breasts, then cut them into equal slices. Put the duck slices in the bowl containing the chilli mixture and toss to coat the duck.

6. Cut the thick ends off the chicory and separate the leaves. Line each one with a basil leaf, put a rare slice of duck on top and scatter the peanuts over. Serve with the pointed end of the leaf facing outwards on the plate.

 

Originally published in Living Poitou-Charentes magazine

Photos: Loupe Images/Jean Cazals, recipe author © Lydia France