Pesto, Tomato and Duck Hors D’oeuvres

Name: Pesto, Tomato and Duck Hors D’oeuvres
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24
Ingredients: 1 magret duck breast, about 1 lb (450 g); 2 tsp (10 ml) pesto; 12 red cherry tomatoes, halved; 72 baby arugula leaves (about 1 1/4 cups / 35 g); 1 tbsp Parmesan cheese, freshly grated; Lemon wedges, for serving

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Preparation 30 min
Cooking 25 min
Cooling 20 min
Makes 24

Lactose-free
Gluten-free
Egg-free

Ingredients

- 1 magret duck breast, about 1 lb (450 g)
- 2 tsp (10 ml) pesto
- 12 red cherry tomatoes, halved
- 72 baby arugula leaves (about 1 1/4 cups / 35 g)
- 1 tbsp Parmesan cheese, freshly grated
- Lemon wedges, for serving

Preparation

- With a sharp knife, remove some fat from the duck breast, leaving only a thin layer. Season with salt and pepper.
- In a skillet, brown the duck breast over low heat, fat side down, for 15 minutes or until the fat is crisp and golden brown. Turn duck over and cook until the desired doneness. Let cool for 20 minutes.
- On a work surface, thinly slice the cooled duck breast and spread out the slices. With a brush, spread the pesto over the duck slices. With toothpicks, prick each slice with a tomato half and three leaves of arugula. Sprinkle with cheese. Season with salt and pepper. Serve with lemon wedges.

Pesto, Tomato and Duck Hors D’oeuvres

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