Christmas Spiced Duck And Pineapple Canapes
- 2 small duck breasts
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 250 grams canned pineapple
- 1 glass champagne
- 2 tablespoons olive oil
- 2 tablespoons Maille Dijon Mustard with Honey
Pre-heat the oven to 200° C.
Season the duck breasts with salt and pepper and add to an oiled and heated oven-proof pan. Sear on each side until golden-brown.
Smear the duck breasts with the mustard and evenly sprinkle on the spices. Add the Champagne and place in a pre-heated oven for 10 minutes.
In the meantime, grill the pineapple in a hot non-stick pan until glazed on each side. Cut in wedges and set aside to assemble with the duck.
Remove the duck from the oven, allow to rest for 5 minutes, then thinly slice the duck breasts.
Assemble by placing a wedge of pineapple of the duck slice, roll the slice and secure with a skewer.
This recipe makes the perfect party food to share.