Fruity Duck Tapas Duo

• Preparation : 25 minutes
• Cooking : 12 minutes
• Portions : 32 tapas

Ingredients

For the apple and gouda tapas
• 1 200-g package of Brome Lake shredded duck confit
• 2 green apples
• 100 g (3 1/2 oz) smoked gouda, cut into 16 slices
• 60 ml (1/4 cup) sprouts of your choice
For the mini-sliders tapas
• 1 200-g package of Brome Lake shredded duck confit
• 1 green apple
• 125 ml (1/ 2 cup) red cabbage, finely chopped
• 10 ml (2 tsp) olive oil
• 5 ml (1 tsp) cider vinegar
• 60 ml (1/4 cup) mayonnaise
• 5 ml (1 tsp) whole-grain mustard
• 5 ml (1 tsp) honey
• 16 mini naans

Preparation

Instructions for the apple and gouda tapas

1. In a large pan, heat the shredded duck for 4 to 5 minutes over medium heat, stirring regularly. Remove from heat and let cool.

2. Using a mandolin, slice the apples into 16 slices.

3. Top the apple slices with some of the shredded duck, smoked gouda, and sprouts.

Instructions for the mini-sliders

4. Pre-heat the oven to 400°F (205°C).

5. In a large pan, heat the shredded duck for 4 to 5 minutes over medium heat, stirring regularly. Remove from heat and let cool.

6. Using a mandolin, julienne the apple.

7. In a bowl, combine the julienned apple, cabbage, oil, and vinegar.

8. In another bowl, mix the mayonnaise with the whole-grain mustard and honey.

9. Place the mini naans on a baking sheet lined with parchment paper. Warm the mini naans in the oven for 4 to 5 minutes. Remove from the oven.

10. Garnish the mini naans with the honey mustard sauce, shredded duck and apple-cabbage salad.