Duck Breast Bites

Charmaine Lu -
  • 2 duck breasts
  • 2 small ciabatta rolls
  • 150g caramelised onion chutney or similar
  • 1 tbsp olive oil
  • Pomegranate seeds
  • Preheat the oven to 190C. Place the duck breast skin-side down in a dry pan and fry for 6 mins or until the skin is golden. Flip and cook for 2 mins on the other side, then place in a baking dish and cook, skin-side up, for 5 mins. Remove and leave to rest for 5 mins.
  • Meanwhile, cut the ciabatta rolls into 16 slices and brush with oil on both sides. Griddle on both sides until golden, then slice the duck breasts into 16 pieces and add on top of each slice of bread. Spoon over a dollop of caramelised onion chutney and sprinkle with pomegranate seeds.
25 mins
Makes 16 canapes