Appetizer wrap with smoked duck breast & red onion confit with Espelette pepper

A bite full of character.

Indulge in this refined combination: the melt-in-your-mouth texture of smoked duck breast meets the sweet and spicy notes of red onion confit, enhanced with Espelette pepper. Wrapped in a soft tortilla, each bite offers a perfect balance of aromatic intensity and tenderness. A simple, elegant recipe, ideal for sharing as an appetizer or for a flavorful lunch on the go.

Ingredients (for 2 generous wraps or 4 to 6 appetizer bites) :

·        2 wheat flatbreads

·        12 slices of Beechwood Smoked Duck Breast (Edouard Artzner) https://www.edouard-artzner.com/traiteur/magret-canard-fume-bois-hetre

·        2 tablespoons of herbed cream cheese

·        2 tsp of Red Onion Confit with Espelette Pepper (L'Épicurien)

·        ½ fresh red onion

·        A few leaves of green salad

·        A few rocket leaves

Preparation :

1.     Peel and finely chop the red onion.

2.     Spread the pancakes out on a board.

3.      Spread each galette with the herbed cream cheese.

4.     Add a spoonful of red onion confit .

5.     Arrange a few salad leaves, some chopped red onion, then 6 slices of smoked duck breast .

6.     Finish with a few rocket leaves.

7.     Roll the wraps tightly.

8.     Cut them into 3-4 cm pieces to make nice appetizer bites.

9.      Serve immediately, or keep chilled until ready to serve.

✨ Tip: skewer the wraps with toothpicks for a chic and practical presentation!