Duck rillette bites with candied cherries
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1 can of Bing cherries
30 ml (2 tbsp.) maple syrup
2 ml (1/2 tsp.) ground cardamom
5 ml (1 tsp.) fresh tarragon, chopped
12 slices “string” bread (pain ficelle) or small baguette
225 g (8 oz.) duck rillette
- In a pot, combine the cherries and their juice, syrup and cardamom.
- Simmer over medium-low heat for 12 minutes.
- Add the tarragon and let cool.
- Spread a generous portion of rillette on each slice of bread, then garnish with one or two cherries and a little syrup.
- Serve immediately.
The cherry mixture can be prepared the day before then reheated a little before assembling the bites.
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