Smoked Duck Breast Mini Cakes and Bruschetta Recipe
Smoked Duck Breast Mini Cakes and Bruschetta
Flavors of France
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Difficulty: Easy
Ingredients for 4 servings
- 180 g (6 oz.) smoked Duck breast
For the mini cakes
- 150 g (1 1/2 cup) flour
- 1 packet of yeast
- 3 eggs
- 100 g (3 1/2 oz.) grated Gouda
- 100 ml (6 tbsp.) oil
- 100 ml (6 tbsp.) milk
- A pinch of salt
- Freshly ground pepper
For the bruschetta
- 20 small slices of poppyseed bread
- 1 radicchio
- 1 tbsp. walnut oil
- 1/2 to 1 tsp. poppyseed

For the mini cakes 

  1. Preheat the oven to 180° C (350° F). Combine the whole eggs, oil and milk in a large bowl. Add the flour and yeast. 
  2. Blend in the cheese. 
  3. Coarsely chop the slices of smoked duck breast. Blend them into the mixture. 
  4. Divide the mixture between small non-stick molds and bake for 15-20 minutes at 180° C (350° F). Let cool slightly before unmolding. 

For the bruschetta

  1. Toast small slices of poppyseed bread. 
  2. Top them with slices of smoked duck breast and a little radicchio. 
  3. Drizzle with a little walnut oil and sprinkle with a little poppyseed at the last minute. 
Served with a glass of Christmas Beer
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