Smoked Duck and Spiced Jam Canape Appetizers (Gluten Free)

If you are looking for an exceptional appetizer for holiday parties or other special occasions, these Smoked Duck and Spiced Jam Canapes are the perfect solution. The combination of the smoky duck with a wine-spiked spiced jam is truly remarkable, the perfect blending of sweet and savory flavors. 

One year we were invited to a holiday party and everyone was asked to bring a dish. I needed something I could make ahead, assemble quickly and which would hold at room temperature on the buffet.

I had a smoked duck breast in the freezer and love the flavor of duck with cherries. Starting with the concept of adding jam to the pan juices when cooking duck, I wondered if I could find a way to add a little spice to the jam to complement the smokiness of the duck, creating flavors similar to mulled wine. Some jam, wine, dried cranberries, and a few spices, and voila, I had the perfect concoction! These appetizers are elegant, indulgent, and the hit of any party.

As you would with any recipe that doesn’t have a ton of ingredients, use the best quality jam you can afford. I love the preserves from Sarabeth. You can use any flavor of jam that you like, but I particularly like their blend of plum and cherry. It is slightly tart and piquant and lends itself well to the other flavors. When combined with the wines, cranberries, and spices, it creates the most amazing condiment.

 

Once you have the jam made you will have leftovers and you can use it in all kinds of ways. In addition to accompanying the smoked duck, the jam would be wonderful baked with puff pastry wrapped and baked Brie, on turkey sandwiches, thinned slightly and served as a glaze on ham, pork or chicken, or simply served on toast.

You can serve this combination in a myriad of ways. You can keep it simple or get as fancy as you like. I had baguettes available and sliced them. You could use frozen puff pastry and make small rectangular crisps. Or you could use phyllo pastry to make baked triangles. Cut the phyllo into 3-inch wide strips, place a dab of cherry jam at one end, top with a small piece of duck, fold into triangles and bake until browned and crispy.

These Smoked Duck and Spiced Jam Canapes are the perfect appetizer for holiday parties and special events. They are beautiful, deliciously intriguing, and everyone will beg you for the recipe. Enjoy!

Key Ingredients for Smoked Duck and Spiced Jam Canapes:

• Smoked duck breast
• Baguette (gluten-free if needed)
• Jam, red wine, vermouth or white wine
• Cinnamon, bay leaves, thyme, black pepper
• Dried sweetened cranberries, sugar, fresh lemon juice

 

PRO Tip:

If you can’t find smoked duck or prefer not to use it, you can also make this with a pork tenderloin. Cook it (barbecued if possible for the touch of smoke) to 142°F, let it rest 5 to 10 minutes,  and serve it thinly sliced and lightly warmed.

 

How to make Smoked Duck and Spiced Jam Canapes:

1. Thinly slice the duck and trim off most of the fat
2. Slice the baguette(s)
3. Simmer together the jam, wines, and spices until syrupy; let cool
4. Layer the jam and duck slices on the baguette slices and serve

 

Kitchen Tools I Use to Make This Recipe (affiliate links):

• Chef’s knife
• Cutting board
• Bread knife
• Whisk
• Wine opener
• Nonstick Saucepan

 

Gluten-Free Tips:

Look for gluten-free baguettes or gluten-free puff pastry (in the freezer section) for this appetizer.

 

 

Welcome to Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. This month’s theme is Holiday Cocktail Party hosted by Liz of That Skinny Chick Can Bake. We have a great mix of recipes for cocktails and appetizers fit for the fanciest parties. Come along and see all of the delicious and inspired dishes! See the links below for more inspiration and great recipes!

 

 

 

 

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This post was first shared in Dec 2010. The article was updated in 2020.

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