Prep Time: 20 minutes
Serves: 4

Appetizers

Smoked Duck Salad

with Shitake, Griottines and Blue Cheese


2 smoked duck breasts, sliced
12 shitake mushrooms, sliced
1/2 red onion, sliced thin
2 green onions, sliced thin
1 clove garlic
2 sprigs basil
2 sprigs mint
1 tbsp black sesame seeds
1 tbsp soy sauce
1 tbsp honey
1/4 cup Griottines (cherries in liquor), drained
2 tbsp Castello Danish Blue Cheese, crumbled

Slice the red onion, green onion and shitake. Chop the mint and basil leaves. In a hot frying pan, drizzle a little bit of olive oil and start cooking the red onion with the shitake mushrooms. Cook for 3 minutes, then add the garlic and duck. Add the soy sauce and honey. Let it simmer until thickened. Remove from the heat. Add the fresh herbs, green onion and the sesame seeds. Mix well.

Serve on top of Arugula Salad and garnish with sliced smoked duck breast and Griottines cherries and crumbled Blue cheese.

Arugula Salad

4 cups fresh arugula
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey
1 tsbp olive oil

Whisk together the honey, rice vinegar, soy sauce and vegetable oil for the dressing. Mix the arugula with the dressing just before serving.