This is the seventh hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.
The canape reception that The Queen threw for Will and Kate included an hors d’oeuvre called Pressed Duck Terrine with Fruit Chutney. A traditional duck terrine falls firmly in the unkosher category. Duck itself is kosher, though, and one of those extravagances that can elevate a special occasion menu. So I developed this hors d’oeuvre of roast duck and spiced fruit chutney on a slice of rich fruit nut bread. Its a hearty, fillling, and tasty addition to a cocktail or hors d’oeuvre reception.
The instructions for cooking the duck come from The Complete American Jewish Cookbook by Anne London and Bertha Kahn Bishov. It’s a wonderful, 1 ½-inch thick cookbook that includes instructions for cooking pretty much anything kosher you can put your hands on. My copy came as a gift many years ago. It’s out of print now and a cookbook that I’m grateful to have on the shelf. Thank you, Anne, Bertha, and Mrs. Goldrich.
Roast Duck and Fruit Chutney Canape
Instructions for Roasting the Duck
Wash carefully inside and out. Dry. Truss, and sprinkle with salt and pepper. Place duck on a rack in roasting pan. Roast uncovered, baste occasionally with pan drippings. If breast becomes too brown, turn breast side down. Roast 20 to 25 minutes per pound at 325 degrees F.
Assembling the Canape
Cut the fruit bread into slices about 3/8″ thick and cut each slice in half. Spread fruit chutney on a piece of bread, and top it off with a piece of duck. Try to keep the whole canape small enough to eat with one or two bites.
The next royal wedding canape: Wild Mushroom Phyllo Triangles
- Recipe: Mini Orange Almond Cakes, Dessert Hors D’Oeuvre (Parve, Non-Dairy)
- Hors D’Hoeurves Recipe: Haddock Fishcake with Pea Guacamole (Parve, Vegetarian)
- Recipe: Poached Asparagus with Lemon Sauce for Dipping (Parve, Non-Dairy Canape)