Duck appetizer ideas?
- Niki in Dayton Jan 16, 2009 05:19 AM
We're hosting a pinot noir tasting on Sunday and want to serve duck appetizers. We'll roast a whole duck on Saturday (we're eating the breast for dinner tonight), so will have the thigh and leg meat to shred and use. I have a bunch of mini-tart shells, and I'd like to figure out something using duck in those shells as finger food; something that will play well with pinot.
I'm also planning on making goat cheese/thyme/dried cherry apps in some of the shells (I have a LOT of them; my best friend loves to bake and these are leftover from the holidays; they've been in the freezer but it's time to use them up!). We'll also be serving the usual suspects; various cheeses, sliced baguettes, etc. but if you have any other particularly pinot-friendly apps suggestions, I'd appreciate those, too!
What if you tossed the shredded duck meat into some hoisin sauce? Since you're using cherry in the others, you don't want to repeat the fruit use, but you want some sweetness/saltiness. Some shredded duck in hoisin, topped with some chopped scallions, could be simple and lovely.
Or, if you're willing to abandon the duck in tart shell idea, I've done a duck bruschetta that was really good, so you could play with the baguette that way.
I ended up doing two different duck appetizers. We had one of the rare seared breasts leftover from dinner, so I made a red wine/shallot/butter sauce and tossed the chopped duck breast with that, then filled the pastry cups. I also sauteed some shitake mushrooms, shredded the roasted legs, and added hoisin sauce to the mixture, then filled the pastry cups and added some chopped scallions. Everything went great, and the hoisin sauce did indeed sing with pinot noir. Thanks, folks!
For future reference ... if you need a duck appetizer again. I make a duck ravioli using wontons. Some duck, arugula, shallots, seasoning and goat cheese and then the ravioli is dipped in egg and then some fresh bread crumbs and pecans. I pan saute them and them serve them with a very simple orange sauce made with just marmalade and some additional flavors. They are actually very easy and don't have to be served hot, but are always a favorite. If you want the recipe just let me know. firstname.lastname@example.org.
I have an idea but need help finishing it. I am making some duck confit for a duck confit pear salad I am making for my blog but I want to try using some of the duck on an appetizer. So here's what I have planned so far. I want a crostini of sort with some kind of cheese??? I'm making Thomas Keller's Tangerine-Kumquat Marmalade and I want to chop and pan fry some of the duck put it with the marmalade with cheese on top of the crostini. Do you think blue or goat cheese would work best with this. Anything else for toppings???
Hi, I've been contemplating a trial dish of duck with a purée of Macadamia and maybe a bit of cranberry sauce or jelly on top...which might also work in mini tart shells. The puréed macadamia would have a bit of olive oil and good sea salt plus the nuts themselves but not much else. It's still a thought at this stage, so if you decide to give it a go, do give it a trial run beforehand...apparently, the combination of duck and macadamia nut purée is divine.