Wow the crowd at your next cocktail party by offering up these incredibly delicious, bite-sized canapés blending beautifully confit duck legs with juicy B.C. blueberries made into compote. This recipe makes delicious 24 canapés.

Ingredients:

For Canapés

• 1 pack, canapé savoury shells
• 1 confit duck leg 
• Cauliflower purée, as needed (recipe below) 
• Blueberry compote, as needed (recipe below) 
• Micro Greens, to garnish 

Confit Duck

• 2 duck legs
• 2-3 cups, duck fat 
• ¼ cup, sugar
• ¼ cup, kosher salt
• ½ orange, zested
• ½ lemon, zested
• 6 sprigs, fresh thyme
• 2 tbsp, fresh cracked black pepper
• 2 cloves, garlic

Cauliflower Purée

• 13oz, cauliflower florets 
• 2 cloves, garlic
• 1 ½ cups, whipping cream
• 1 tbsp, butter
• Salt to taste 

Blueberry Compote

• ½ cup, mustard seeds
• ½ peeled shallot, brunoise
• ¼ cup, sugar 
• 2 tbsp, sherry vinegar 
• 1 ½ cups, water
• 1 cup, frozen wild Silver Valley Farms blueberries 
• Salt to taste

Directions:

Confit Duck

1. Mix everything in a bowl, except the fat and the duck legs.  
2. Place duck legs in a bowl and massage the spice mixture all over the duck legs and cover the legs with the remaining mixture.  Cover with saran wrap and place into the fridge for 24-36 hours.
3. Pre-heat the oven temperature to 225 degrees Fahrenheit. 
4. Remove the duck legs from the fridge and rinse with cold water. 
5. Pat the legs dry and place into a pan that is oven safe.  
6. Melt the duck fat and drizzle on top of the cured duck legs.  
7. Place the duck legs into the pre heated oven, covered, and cook for 2-3 hours, until the duck legs reach 135-140 degrees Fahrenheit (note: take the temperature from beside the drum bone).  
8. Once temperature is reached, remove duck legs from the oven and strain the duck fat off of the legs.  
9. Remove the legs from the pan, cool and set aside.

Cauliflower Purée

1. Place all ingredients into a pot, except the butter, and bring mixture to a simmer on medium heat.  
2. Cook until the cauliflower is fully cooked.  
3. Remove from the heat and place into a blender with the butter and purée until fully silky smooth.  
4. Set aside and allow to cool until use. 

Blueberry Compote

1. Place the cut shallot in a pot with the sugar and cook on medium heat until shallots are translucent.  
2. Add the mustard seeds, vinegar, and water. 
3. Bring mixture to a simmer, then reduce and cook on low heat for 10 minutes.  
4. After 10 minutes, remove from the heat and add the blueberries and the salt.  
5. Transfer to a container and allow to cool. Set aside until needed. 

To Assemble Canapé

1. Slightly warm the confit duck. 
2. Remove the skin and bones, so you have nice, pulled pieces of meat.  
3. Slightly warm cauliflower purée.  
4. Place a teaspoon amount of purée in each shell.  
5. Place pulled duck meat on top of the purée.  
6. Place a ½ teaspoon of blueberry compote on top of the duck. 
7. Garnish each shell with micro greens.  
8. Finish with a pinch of maldon salt, to taste. 
9. Plate and serve.