Canape’ of duck, shallot, hoisin sauce and chilli

Canape’ of duck, shallot, hoisin sauce and chilli

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Canape’ of duck, shallot, hoisin sauce and chilli

Makes 10.

 

1 duck breast skin scored and seasoned with salt and pepper & sliced into 10 slices

1 Lebanese cucumber cut into batons

1 shallot sliced thinly diagonally

1 long red chilli sliced thinly and diagonally

Hoisin sauce

Wonton wrappers cut into batons/strips

Peanut oil for frying wrappers

Coriander as a garnish

Method

Place duck breast skin side down into a hot pan and cook for 4 minutes, turn over and cook for 1 minute. Remove and place onto a preheated baking sheet at 200degC for 7 minutes. Remove and rest for 20 minutes. Heat peanut oil and fry wonton wrapper strips until golden. Remove and place onto paper towel.  In Chinese serving spoons, place a slice of duck, a dollop of hoisin, then a slice each of cucumber and shallot. Then place 1 coriander leaf, wonton strip and a chilli slice. Can be made 30 minutes ahead of time.

 

Great served with Pinot Noir.