marie claire

Hoisin Duck Pate

Hoisin Duck Pate
Serves:
6
Janelle Bloom creates an easy canape recipe for summer entertaining.

Ingredients

  • 1 cooked Chinese barbecue duck or 360g pkt cooked Peking roast duck legs*
  • 1 tbsp peanut oil
  • 200g fresh shiitake mushrooms, thinly sliced
  • 1/4 cup hoisin sauce
  • 2 tbsp kecap manis
  • 135g packet Veri Deli Fig & Mixed Grain Crackers
  • Pinch Chinese five spice powder
  • Shredded cucumber and green onions, to serve

Method

1. Remove the duck meat from the bones. Discard the skin and bones and shred the duck meat.

2. Heat a wok over medium-high heat until hot. Add oil and mushrooms, stir fry for 2 minutes.

3. Add the duck,hoisin sauce, kecap manis and five spice and stir fry 1-2 minutes until well coated.

4. Set aside to cool then transfer to a food processor and pulse until just combined, not smooth.

5. Spoon the duck mixture into Chinese spoons and top with cucumber and green onions. Arrange Veri Deli Fig & Mixed Grain crackers on a platter, top each with a spoon.

6. To serve tip spoonful duck pate onto cracker.

Notes

* Chinese barbecue duck is available from Asian butchers. Peking duck legs from butchers, some supermarkets and green grocer outlets.

Source:
marie claire
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