Mushroom and Peppered Smoked Duck Paté

An easy appetizer spread that can be served on crackers or thinly sliced baguette.


  • 1 KCD  Peppered Smoked Duck Breast, thawed
  • 1 shallot, chopped
  • 8 ozs (250 g) cremini mushrooms, quartered
  • 1 clove garlic, minced
  • Salt and freshly ground pepper
  • 2 tbsp (30 mL) white wine
  • 1/8 tsp (.5 mL) cayenne pepper
  • 1/3 cup (75 mL) freshly grated Parmesan cheese
  • 4 ozs (125g) cream cheese, cubed
  • Chopped parsley

Makes approx. 2 cups (500ml) of Paté.


  1. Score the skin of duck breast with cuts made ½-inch (1 cm) apart diagonally in both directions to make a cross-hatch pattern. Take care not to score the actual breast.
  2. Cook in a skillet, skin side down, over medium heat until crispy, about 5 to 6 minutes.  Remove from skillet and set aside.
  3. In same skillet, cook shallot, mushrooms and garlic over medium-high heat until browned, about 5 minutes. Add wine, salt and pepper and cayenne and cook until most of liquid  evaporates.
  4. Remove from heat and stir in Parmesan. Cool.
  5. Cut duck breast into cubes and add with mushroom mixture and cream cheese to processor. Process until coarsely chopped.
  6. Place in bowl and sprinkle with parsley.
  7. Chill until ready to serve.

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Duck and Mushroom Crostini

Crisp crostini are topped with creamy mushrooms and smoked duck to create a fun, bright and delicious appetizer. Great finger food to accompany drinks this summer. Key: Look for variety of packs of wild mushrooms that include cremini, shitake and oyster mushrooms.