Roast Potato Bruschetta with Peppered Duck

Roasted sliced potatoes, topped with sliced peppered smoked duck and topped with red pepper jelly and goat cheese, perfect little morsels for entertaining.


  • 1 KCD Peppered Smoked Duck Breast
  • 1 (approx.) large long baking potato*  (about 1 lb/500g)
  • 1 tbsp (15 mL) vegetable oil
  • 1 clove garlic, minced
  • Salt and freshly ground pepper
  • ¼ tsp (1 mL) dried Italian  seasoning
  • 18 baby arugula or basil leaves
  • 3 tbsp (45 mL) prepared red pepper jelly
  • 3 tbsp (45 mL) (approx.) crumbled goat cheese
  • Chopped fresh chives

Makes approx. 18 appetizers.


  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.
  2. Cook in a skillet, skin side down, over medium heat until crispy, about 5 to 6 minutes.  Remove from skillet and reserve fat.
  3. Scrub potato and cut crosswise into ¼-inch (6 mm) slices discarding ends.
  4. In small bowl, combine reserved duck fat, oil, garlic, salt and pepper and Italian seasoning.  Use to brush both sides of potato slices.
  5. Arrange slices in single layer, on parchment lined baking sheets and bake at 425°F (220°C) for 40-45 minutes or until brown and crusty. (slices can be kept loosely covered for a few hours at room temperature, best used same day).
  6. Slice duck breast into 18 thin slices.
  7. To serve: top potato slices (cut in half if too large) with arugula or basil leaf, duck slice, little red pepper jelly, little goat cheese and sprinkle with chives.

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