Duck Breast Blinis with Beetroot

These flavoursome canapés add sophistication to finger food. 

Serves: 6-8
10 mins
10 mins


  • 1 duck breast
  • pack of 16 blinis
  • 2 beetroots, cooked
  • tub creme fraiche
  • 12 chive leaves, finely chopped
  • salt & pepper


  1. Place the beetroots in a blender and blitz to a smooth puree, remove from the blender and fold through the creme fraiche, seasoning and chopped chives
  2. Finely score the fat on the duck breast, salt the fat and place in a pan on a low heat, slowly render the fat until the skin is crisp, then cook in the oven at 180C for approx 8 mins for a pink duck breast, remove from the oven and leave to rest for 4 mins.
  3. Slice the duck breast crossways into 16 thin slices.
  4. Warm the blinis through, place a slice of duck breast on top of each and top with the beetroot creme fruit and enjoy!

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.