Up your canapé game with these duck and chicory bites from Tess Ward

Try this recipe from Tess Ward to up your canapé game this season. It's quick and delicious – and that's always a winner in our books

Christmas canapes from Tess Ward and Grey Goose Vodka

Published: Friday 11th December 2015

Makes 12

Preparation time 10 mins

Cooking time 10 mins

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.  

Ingredients

  • 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

Method

  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

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