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Ingredients
Pumpkin Canapes with Smoked Duck Breast
- Ingredients
- 1 kilogram Pumpkin
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 60 grams Sesame seeds (black and white)
- 12 young Spinach
- 3 Mandarin orange
- 200 grams smoked duck legs
Cut pumpkin pulp into about 5 mm (approximately 0.2 inch) thin slices and cut out 24 circles (about 7 cm in a diameter) (approximately 3 inch) with a cookie cutter. Reserve the rest of pulp for another use. Place pumpkin circles on a lined with parchment paper baking sheet and brush with oil. Drizzle with lemon juice, season with salt and pepper and sprinkle with sesame seeds. Bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes until golden brown. Remove from oven and let cool.
Rinse and spin dry spinach. Peel tangerines, halve lengthwise and cut into slices. Cut duck breast into thin slices. Top 12 pumpkin slices with spinach leaves, tangerine slices and duck slices. Top with remaining pumpkin slices and secure with toothpicks. Serve.