Smoked duck passed hors d'oeuvres
- Sammy Dec 13, 2004 01:30 PM
I would like to serve smoked duck with a dried fruit compote as a passed hors d'oeuvres, but can't figure out what to use as a base. I was thinking of puffed pastry, but that might be too crumbly and not hold the duck well. Brioche may be too rich, no? Any brilliant ideas? Thanks!
re: Wendy Lai
Along the crepe lines, how about making "beggar's purses" that are tied w/ chives? Downside is that the beautiful duck and fruit will not be on display (which might be difficult if it's a larger gathering since people will be wondering what's inside). On the other hand, guests will be intrigued to find out what gift awaits inside...
Don't have a recipe myself for this, but do a search online.
endive? garnish with a thin spear of green pear?
a toasted spicy pecan half?
it should compliment the dried fruit compote -
How about crisp wonton wrapper cups. Brush wonton wrappers lightly with oil. Press each into muffin cup, oiled side down. Bake until wonton cups are golden brown, about 15 minutes.
How about a Mandarin pancake tied w/ a blanched chive? Perhaps a julienne of cucumber and or ginger wrapped up as well?
I was at a wedding last weekend and they served smoked duck on a tasty (crispy on the outside tender on the inside) risotto cake. It was excellent.