< More Party Ideas Recipes

Rare roast duck and spicy mango relish toasties

These succulent and tangy canapés have to the most popular ‘eats’ I have ever made. Enjoy!

  • Makes 20 toasties
  • Preparation time: 40 minutes
  • Cooking time: 20 minutes

Ingredients

  • For the toasties
  • 5 thin slices of White Genius Gluten Free Bread
  • 4 tbsp melted butter
  • For the topping
  • 1 large duck breast, skin on
  • salt and freshly ground black pepper
  • 1 ripe mango, skinned, stoned and cut in half
  • 2 garlic cloves, peeled and crushed
  • ½ red chilli, de-seeded
  • 2 ‘balls’ of stem ginger
  • 1tbsp stem ginger syrup
  • ½ tsp salt
  • juice and zest of 1 lime
  • 1 handful coriander leaves

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4. Lay out the slices of bread on a bread board. Cut out 4 bite sized rounds from each slice using a small pastry cutter and place on a baking tray.
  2. Lightly brush with melted butter and bake in the preheated oven for 5 minutes or until the toasties are light golden brown. Turn the toasties over and bake for a further 2 minutes or until golden brown and crisp.
  3. Transfer the toasties to a wire rack. Once cool, the toasties can be stored for up to three days in an airtight container but refresh in a hot oven for 2-3 minutes before using them. Preheat the oven to 200°C/400°F/gas mark 6. Score the skin on the duck breast in a cross hatch pattern with a sharp knife, taking care not to cut into the meat below. Lightly season the skin with salt and black pepper and rub into the scored lines.
  4. Place the duck breast, skin side down into a hot frying pan. Fry in its own fat until the skin is golden brown and crisp. Turn the duck breast over and slowly fry the meat until golden brown. Cook in the oven for 5-10 minutes to cook to medium rare. Leave to cool, then slice thinly across the breast.
  5. To make the mango relish, place half the mango flesh in a food processor with the remaining ingredients. Process until the relish is smooth. Finely dice the remaining half of mango and stir into the pureed mixture. Season to taste.
  6. To assemble, place a teaspoonful of mango relish on each toastie, arrange a slice of duck breast and a coriander leaf on top and serve immediately.