Duck and Apple Vol Au Vents
Drogo
4 - 6
75 minutes
15 minutes
Create a sophisticated bite-sized appetiser with these delicious duck vol au vents, combining tender duck breast, sweet apple and a rich homemade teriyaki sauce. Perfect for entertaining, these elegant pastries bring together classic flavours with a modern twist.
Duck breast and apple are a combination made in heaven. Apple will tame the gaminess of duck meat and bring just the right amount of tartness to these canapes. We cooked the apple and duck together in a homemade teriyaki sauce, prepared using sake and aged soy sauce.
These duck and apple canapés are a beautiful balance of savoury, sweet and umami flavours. The flaky pastry provides the perfect base for the rich duck filling, while the apple adds freshness and a subtle sharpness that cuts through the richness of the meat.
Ingredients
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2 duck breasts
2 apples
2 spring onions
1 shallot
- 12 Vol au Vent
- garlic clove
- 2 tbsp soy sauce
- 2 tbsp sake vinegar
- 1 tbsp truffle honey
- Salt & pepper
Directions
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Cut the duck breasts and apple into cubes. Add crushed garlic and sliced shallots.
Add the sake vinegar, soy sauce and the truffle honey. Mix in together and place the marinate in the fridge for 1h to 3h.
Fry the duck mixture on the pan for about 12 to 15 min.
Add the cooked duck and apple mix into the vols au vent. Top with some spring onions and serve.
Ingredients you'll need
