Juicy, flavoursome duck makes the perfect canapé nibble
(4 votes)
Cook: 25 Mins
Serves: 16
Price: 36p per serving
Nutritional Information
Each 41g serving contains
Energy
316kj
75kcal
316kj
75kcal
4%
Fat
1.5g
1.5g
Low
2%
2%
Saturates
0.2g
0.2g
Low
1%
1%
Sugars
3.2g
3.2g
Low
4%
4%
Salt
0.14g
0.14g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
770kj/184kcal
Typical energy values per 100g:
770kj/184kcal
Ingredients
2 Extra Special Duck Breast Portions
2 Baker's Selection Ciabatta Rolls
1tbsp rapeseed oil
150g Extra Special Caramelised Onion Chutney
Method
1
Preheat the oven to 190C/170C Fan/Gas 5. Put the duck breasts skin-side down in a frying pan. Cook for 6 mins, or until the skin is golden. Turn over and cook for 2mins. Transfer to an ovenproof dish, skin-side up, sand roast for 5 mins. Put on a plate to rest for 10 mins.
2
Meanwhile, cut the ciabatta rolls into 8 slices each. Use the rapeseed oil to brush them on both sides. Head a griddle pan or large frying pan and cook until golden on each side.
3
Thinly slice the duck and divide between the ciabatta. Spoon over the caramelised onion chutney and sprinkle over the pomegranate seeds before serving.