Duck & Pineapple Mini Rolls
- 2 small duck breasts
- 2 tbsp of Maille mustard with Champagne Brandy & Christmas Spices
- 1 tin of pineapple
- 1/2 glass of Champagne
- Salt, pepper to taste
Pre-heat the oven to 200° C (400° F)
Season the duck breasts with salt and pepper and add to an oiled and heated oven-proof pan. Sear on each side until golden-brown.
Smear the duck breasts with the fresh served Maille mustard. Add the Champagne and place in a pre-heated oven for 10 minutes. In the meantime, grill the pineapple in a hot non-stick pan until glazed on each side. Cut in wedges and set aside to assemble with the duck.
Remove the duck from the oven, allow to rest for 5 minutes, then thinly slice the duck breasts.
Assemble by placing a wedge of pineapple of the duck slice, roll the slice and secure with a skewer.
This recipe makes the perfect party food to share.