Toasts with smoked duck breast and pan-fried apricot, recipe

Sweet and savory bites for an aperitif. The just-fried apricot brings out a tangy, not too sweet side that goes wonderfully with the smoked duck breast.

This recipe was imagined during a wonderful culinary workshop around French apricots.

This was made in duo with Mehdya from Poire et Cactus (a very nice blog with recipes to discover urgently!) with the desire to combine smoked duck breast and cooked apricot for its tangy side.

For this recipe:

• We fried the apricot with olive oil and poured a dash of maple syrup (which you can replace with honey or agave syrup).
• A little cream seasoned to your taste. Here just a little salt-pepper-herbs but you can add spices or replace the heavy cream with cottage cheese or cream cheese.
• And smoked duck breast of course, the fat removed and each slice rolled up a little to give volume.
• All on a slice of bread. Here Poilâne because it’s so good for all aperitif sandwiches! But you can use the toasts you like: country bread, crispbread…
• And sprinkled with chives and sesame seeds.

Toasts with smoked duck breast and pan-fried apricot

Sweet and savory bites for an aperitif. The just-fried apricot brings out a tangy, not too sweet side that goes wonderfully with the smoked duck breast.

Cooking modeTo prevent sleep

Preparation time 20 minutes min

Cooking time 5 minutes min

Type of dish Aperitif, Starter

Kitchen French

Start with the apricots

Then prepare the base of your toast

The main stages: We fry diced apricots with olive oil and maple syrup. We season the cream. We prepare the toasts.

Enjoy your food !