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.
- 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.
- Cook in a skillet, skin side down, over medium heat until crispy, about 5 to 6 minutes. Remove from skillet and set aside.
- 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.
- Remove from heat and stir in Parmesan. Cool.
- Cut duck breast into cubes and add with mushroom mixture and cream cheese to processor. Process until coarsely chopped.
- Place in bowl and sprinkle with parsley.
- Chill until ready to serve.
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.