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Smoked duck passed hors d'oeuvres

Sammy | Dec 13, 200401:30 PM

I would like to serve smoked duck with a dried fruit compote as a passed hors d'oeuvres, but can't figure out what to use as a base. I was thinking of puffed pastry, but that might be too crumbly and not hold the duck well. Brioche may be too rich, no? Any brilliant ideas? Thanks!

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