Home Recipes Hors d'oeuvres Duck, Cherry and Blue Cheese Canapés

Duck, Cherry and Blue Cheese Canapés

Name: Duck, Cherry and Blue Cheese Canapés
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Ingredients: 1 duck breast; 0.33 cup cherry jam (I use Bonne Maman); 1 tasse blue cheese (Roquefort, Cambozola, or Gorgonzola); 2 fresh rosemary sprigs; Multigrain crackers (your choice; I use Raincost-style cranberry and grain crackers); A drizzle of good quality honey; Microgreens (your choice; optional); Flaky salt and freshly ground pepper

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Preparation 30 min Cooking 12 min Level Easy

An ideal hors-d’oeuvre for welcoming guests: refined, delicious, and easy to prepare in advance. Assemble just before serving for maximum freshness!

How to turn your aperitifs into truly exceptional moments!

These bites made with duck breast, cherry jam, and blue cheese offer a bold yet delicate combination of sophisticated flavors.

Prepare them in advance so they’re ready when your guests arrive, and assemble them just before serving. These bites will amaze your guests and add a touch of elegance to your appetizers! And I think this combination of flavors could convert even blue cheese skeptics.

Alternative to blue cheese: a good creamy or aged goat cheese.

Why make this recipe?

To discover a flavor combination: Who would have thought that a salted duck breast, sweet cherry jam, and strong blue cheese could pair so perfectly?
For sweet-and-salty (and blue cheese) skeptics: Even those hesitant about the jam + blue cheese combo will be won over. The combination of sweet, salty, creamy and crunchy will convince anyone!
For last-minute assembly: Everything can be prepared in advance, so you’re not stuck in the kitchen. You can cook the duck breast ahead of time and serve it warm or cold. Quick assembly at the last minute keeps it fresh and visually appealing!
For the crispy rosemary: A small detail that makes all the difference: it adds aroma, surprise, and a little crunch.

Tips for a perfect recipe:

The duck breast can be cooked in advance (up to 24 hours). Simply slice it only at the time of assembly.
Cook the duck breast thoroughly and let it rest for 15 minutes before slicing.
The bites are best assembled at the very last minute to keep the topping perfectly crisp.

The tools I recommend:

Knife Cast iron skillet Thermometer

Duck, Cherry and Blue Cheese Canapés

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Preparation 30 min Cooking 12 min Level Easy

To start things well

You use:

You cook for:

20 à 30 canapés (6 portions)

Ingredients

1 duck breast 0.33 cup cherry jam (I use Bonne Maman) 1 tasse blue cheese (Roquefort, Cambozola, or Gorgonzola) 2 fresh rosemary sprigs Multigrain crackers (your choice; I use Raincost-style cranberry and grain crackers) A drizzle of good quality honey Microgreens (your choice; optional) Flaky salt and freshly ground pepper

Preparation

1. Cooking the duck:

Use a knife to score the fatty side of the duck in a crisscross pattern. Generously salt the duck breast and let it rest in the refrigerator for 1 hour. Pat the duck breast dry with paper towels and place the fatty side down in a cast iron skillet. Heat the skillet over medium heat and cook for 6 minutes, allowing the fat to melt slowly. Flip and cook for another 6 minutes for medium rare. Remove from the skillet and let rest for 15 minutes, then slice thinly.

2. Crispy rosemary:

Reheat the pan with the duck fat and add the rosemary sprigs. Fry for about one to two minutes until crispy. Drain on paper towels and set aside.

3. Assembling the canapés:

Place a small spoonful of cherry jam on each cracker. Add a slice of duck breast. Crumble a little blue cheese over each bite. Sprinkle with fried rosemary, then add a few microgreens. Finish with a drizzle of honey, a little flaky salt, and a twist of freshly ground pepper.

Nutritional information per serving (1/4 of the recipe)