Smoked duck & creamed sweetcorn

Smoked duck & creamed sweetcorn

By
From
Toast
Serves
4
Photographer
Akiko Ida

Ingredients

Quantity Ingredient
200g sweetcorn kernels
1 tablespoon olive oil
2 pinches paprika
4 slices bread
16 slices smoked duck breast
4 sprigs chervil
salt
pepper

Method

  1. Blend the sweetcorn with the olive oil and paprika. Spread each slice of bread with the mixture, then top with 4 slices of smoked duck breast. Put under the grill for 3–5 minutes. Add the chervil, and season with salt and pepper before serving.
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