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duck rilettes quenelles and watercress canapés

serves 8

100 grams duck rilettes
50 grams chateau de bourgogne
3 caperberries, minced
8 slices of cucumber
watercress for garnish

lightly fry duck rilettes to loosen and render a little of the fat
remove the rind from the chateau de bourgogne and add to duck rilettes
add caper berries and mix
spoon a 1/2 tsp of duck mixture onto each slice of cucumber
garnish with watercress