We love canapés, and we especially love them when they look good, can be made in minutes and go well with a delicious drink.

We've got a recipe for you from Le Cordon Bleu-trained chef and food writer Tess Ward that ticks all those boxes, pairing with Grey Goose's Noël Rouge cocktail. It's a delightful little bite that's simple to make and doesn't require any cooking, with wonderfully rich smoked duck lifted by pomegranate and mint.  


  • 2–3 heads of chicory
  • 100g smoked duck breast, chopped
  • 80g pomegranate seeds
  • A handful of small mint leaves, chopped
  • A small handful of parsley, finely chopped
  • 25g walnuts, chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • Sea salt and black pepper
  • 1⁄2 red chilli, finely chopped


Chicory and smoked duck bites
  1. Wash and dry the chicory, and break apart carefully, saving the larger leaves for a salad (they will probably be too big for canapés).
  2. Trim the bottoms of the longer leaves and arrange on a plate.
  3. Finely slice the smoked duck and add it to a large bowl, with the herbs, chilli, walnuts and pomegranate seeds. drizzle over the olive oil and balsamic, season and toss together.
  4. Taste and adjust the seasoning if required. Add a teaspoon of the smoked duck mixture to each of the chicory cups and arrange on a platter.
  5. Finish with a final scattering of herbs.

For more information: greygoose.com