A little bit of last minute preparation is required for Caren's modern take on a classic and is a delicious addition to a canape menu.
Rosie
Duck, Red Cabbage, Walnut and Sour Cherry on Spoons
Makes enough for 20 ceramic spoons.
1 duck breast with scored skin
1/8 red cabbage, outer hard leaves and core removed
40 dried sour cherries
2 tablespoons balsamic glaze (or balsamic vinegar with some sugar added to taste)
1 tablespoon water
20 walnut pieces
Salt and pepper
Heat a heavy based fry pan to medium-low and put in the duck breast, skin side down. Once some of the duck fat has been released into the pan, add the separated cabbage leaves and allow one side of the leaves to caramelise before turning them. After 6 minutes turn the breast and cook for another 3 minutes or until cooked to the degree you prefer.
Turn off the heat and allow the duck and cabbage to rest in the pan as you prepare the other ingredients.
Put the sour cherries, the balsamic and water into a microwave-proof bowl. Microwave the mix for about 10 seconds and let stand.
Lay out the 20 ceramic spoons on a platter.
Cut the cabbage into fine strips and place some on each spoon.
Slice the duck into small pieces and season to taste.
Place 1 or 2 pieces of duck on top of the cabbage. Add a walnut piece and 2 sour cherries to each spoon and pour over a little of the cherry liquid.