Shredded duck tartlets with plum glaze
Need a totally moreish sweet and salty canapé for party season? Try our shredded poached duck tossed with a plum sauce glaze and served in dainty crispy wonton wrapper cups. The glaze is made by reducing plum, hoisin and soy sauces with rice vinegar, ginger and garlic and the tartlets are topped with diced cucumber, spring onion and sesame seeds. Pair these with a Sipsmith sloe royale cocktail using Sipsmith’s Sloe Gin. Its aromas and flavour notes of cassis, redcurrants and stone fruits make for a beautifully wintery accompaniment to these rich and savoury tartlets. The gin is topped up with Champagne or Prosecco for a celebratory finish.
For ease of creating a crisp cup for the duck, we have baked wonton wrappers instead of the wheat-flour Mandarin pancakes usually served with Peking duck.
Ingredients
Metric
Imperial
- 16 wonton wrappers
- 1 large duck breast, or 2 small (you want a total weight of 250g) skin removed and reserved
- 2 garlic cloves, lightly crushed
- 1 knob of ginger, roughly chopped
GLAZE
- 2 tbsp of plum sauce
- 2 tbsp of hoisin sauce
- 1 tsp rice vinegar
- 1 tsp light soy sauce
- 10g of ginger, finely grated
- 2 garlic cloves, finely grated
TO SERVE
- 1/4 cucumber, deseeded and very finely chopped into small dice
- 2 spring onions, cut into lengths, finely sliced lengthways and soaked in iced-water to curl up
- 2 tbsp of toasted sesame seeds
SLOE ROYALE
- 120ml of Sipsmith Sloe Gin, chilled
- 800ml of Champagne, or Prosecco, chilled
Equipment
- 24 mould mini muffin tin
Method
Preheat the oven to 200°C
Gently press the wonton wrappers into 16 holes of a 24-hole mini muffin tin, pleating the edges slightly to create cups. Bake for 10 minutes, until crispy and lightly golden. Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely
- 16 wonton wrappers
Reduce the oven to 170°C and line a baking sheet with baking paper
Place the duck breast(s) into a snug-fitting ovenproof dish with the garlic and ginger. Pour in enough water to come half way up the side of the duck, cover tightly with foil and cook for 1½ hours, until the duck is fork-tender
- 1 large duck breast, or 2 small (you want a total weight of 250g) skin removed and reserved
- 2 garlic cloves, lightly crushed
- 1 knob of ginger, roughly chopped
Meanwhile, stretch the skin across the lined baking sheet. Sprinkle with flaky sea salt and place another sheet of baking paper and a baking sheet on top. Bake for 20 minutes, or until golden and crisp. Drain the skin on kitchen paper and allow to cool completely. Crumble and set aside for garnish (store in in an airtight container in the fridge if making in advance)
To make the glaze, combine all the ingredients in a small saucepan and bring to a gentle simmer. Cook for 5 minutes, until glossy and thickened. Keep warm
- 2 tbsp of plum sauce
- 2 tbsp of hoisin sauce
- 1 tsp rice vinegar
- 1 tsp light soy sauce
- 10g of ginger, finely grated
- 2 garlic cloves, finely grated
Shred the meat with 2 forks then mix through the glaze until coated, placing over a low heat if needed to heat through
Spoon the glazed duck into the crispy cups. Top with the cucumber, spring onions, toasted sesame seeds and a sprinkle of crispy duck skin. Serve immediately
- 1/4 cucumber, deseeded and very finely chopped into small dice
- 2 spring onions, cut into lengths, finely sliced lengthways and soaked in iced-water to curl up
- 2 tbsp of toasted sesame seeds
For the Sloe Royale cocktails, measure 15ml of Sipsmith Sloe Gin into each flute. Top up with the Champagne or Prosecco and stir to combine. Serve with the duck tartlets
- 120ml of Sipsmith Sloe Gin, chilled
- 800ml of Champagne, or Prosecco, chilled
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