Ingredients

For 4

250g shredded confit duck
250g buttered crushed potatoes
1 packet puff pastry
Crème fraiche
Salt and pepper

Recipe

Roll out the raw puff pastry. Cover with crème fraiche, leaving a border of 0.5 cm around the edge.
Season.
Mix the shredded confit duck and buttered crushed potatoes well.
Spread the mixture over the entire surface.
Roll and pinch down the ends.
Place in the freezer for around 20 minutes (to firm it up).
Remove the roll and cut into slices about 1 cm thick.
Place the rounds on a baking sheet covered with baking paper and cook in a hot oven (240°C) for 10 minutes.

This simple recipe for a canapé is quick and easy: puff pastry, slow-cooked shredded confit duck, mashed potato with butter. A little preparation and quick cooking make a delicious mouthful. You can also sprinkle them with linseed or poppy seeds before cooking for a little hazelnut-flavour crunch.

Hubert - culinary advisor Routhiau Group