Duck and Plum Sauce Canapes

Charmaine Lu -

  • 1 tbsp olive oil
  • 370g skinless duck breast fillets, meat cut into strips
  • 4 Little Gem lettuce hearts
  • 5cm finely sliced cucumber
  • 4 finely sliced spring onions
  • 3 tbsp Japanese plum sauce
  • 1 finely sliced red chilli
  • Heat the oil in a non-stick pan and season the duck breasts well. Stir fry the breasts for 2 mins or until just cooked, then leave to cool before thinly slicing.
  • Separate the Little Gem lettuce leaves and trim them so they’re neat and even. Top each lettuce leaf with some fried duck breast, a little bit of cucumber, some spring onion and a slick of plum sauce. Scatter with the red chilli and serve as a canape or light bite.
35 mins
Makes 26 Canapes