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
- Wash and dry the chicory, and break apart carefully, saving the larger leaves for a salad (they will probably be too big for canapés).
- Trim the bottoms of the longer leaves and arrange on a plate.
- 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.
- 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.
- Finish with a final scattering of herbs.
For more information: greygoose.com