Photo Courtesy of Pink Monkey Studios
Sometimes a great canapé is all about the assembly of some great ingredients. Here is a take on the classic duck and orange pairing that looks elegant and tastes like you have spent an entire day in the kitchen. In fact, you could spend a day (or two) making duck confit, baking loaves of brioche and making jars of the kumquat marmalade but if you live in Vancouver (or any other biggish city) you probably don’t need to.
Truthfully, I love any excuse to take a shopping trip down to Granville Island Public Market which is a collection of local food vendors and artisans all housed under one big barn-like structure in Vancouver. Bakers, fishmongers, butchers and specialty cheese shops can all be found here along with some of the freshest fruits and vegetables.
One of my favourite Granville Island shops is the Oyama Sausage Company where they sell some of the most delicious cured meats in the city. Duck and chicken leg confit, pâtés, salamis, sausages, whole legs of prosciutto and of course the duck rillette we need for this canapé recipe. I have never made my own rillette but am hoping to tackle it sometime in 2012. Until then I will keep heading down to Oyama as what they sell is beyond stellar.
From Oyama it is off to La Baguette et l’Echalote to pick up a loaf of brioche. These guys have been a staple at Granville Island for almost thirty years and they make some great artisan breads. They also sell unfilled choux puffs that are wonderful in both sweet and savory recipes. Their brioche is rich and buttery just as it should be but if you are wanting to make your own the recipe from Baking with Julia is tried and true and works like a charm.
All that is left is to track down a jar of kumquat or orange marmalade, although really any citrus flavour preserve will do. If, however, the fresh kumquats in the market are calling your name you could always whip up a batch of this quick and easy version.
While you are at Granville Island you might as well pick up a bottle of wine from Liberty Wines and maybe a bouquet of fresh flowers. Then it is home sweet home to assemble a platter of these delightful and decadent bites. How easy…
Duck Rillettes on Toasted Brioche with Kumquat Marmalade
5 large slices of brioche cut into 1/2 inch (1 cm) thick slices
2 tablespoons olive oil
1 cup of duck rillette, approximately 1/2 lb (225 g)
1/2 cup of kumquat marmalade
Sprigs of flat leaf parsley for garnish
Preheat the oven to 350º F (180º C). Place the brioche on a baking tray and brush each slice with 2 tablespoons of olive oil. Bake for 4 to 6 minutes until the slices are golden brown. Remove the crusts and then cut each slice into four squares. Place on a serving platter.
Top each slice with a scant tablespoon of rillette and then with a teaspoon of the marmalade.
Garnish with a sprig of parsley. Serve.
Makes 20 hors d’oeuvres.