Smoked duck duck breast and pan -fried apricot, recipe

Sweet and savory bites for aperitif. The just sealed apricot brings out an acidic side that is not too sweet that goes perfectly with smoked duck breast.

This recipe was imagined during a beautiful culinary workshop around the apricots of France. I tell you more about this workshop in my article here, the opportunity to discover in image other recipe ideas with apricot.

This was made of duet with Mehdya de Poire and Cactus (a very nice blog with recipes to discover in an emergency!) With the desire to associate the duck breast of smoked duck and the cooked apricot for its tangy side.

For this recipe:

• We have panicked the apricot with olive oil and poured a line of maple syrup (which you can replace with honey or agave syrup).
• A little seasoned cream to your taste. Here just a little salt-poop but you can add spices or replace the thick cream with cottage cheese or fresh cheese.
• And the smoked duck breast of course, the fat removed and each slice a little rolled to give volume.
• All on a slice of bread. Here of the hair because it is so good for all the aperitif toast! But you can use the toasts you like: country bread, crispbread…
• And dotted with chives and sesame seeds.

Smoked duck and pan -fried duck breast tartinas

Sweet and savory bites for aperitif. The just sealed apricot brings out an acidic side that is not too sweet that goes perfectly with smoked duck breast.

Kitchen modeTo prevent standby

Preparation time 20 minutes min

Cooking time 5 minutes min

Dish type Aperitif, entry

Kitchen French

Start with apricots

Then prepare the base of your sandwiches

The main steps: Apricot diced with olive oil and maple syrup are outdored. We season the cream. We train the sandwiches.

Enjoy your food !