Brochette de Camembert with Duck ｜芝士煙鴨串
這款迷你串燒以煙鴨胸的鹹香配搭柔滑的法國 Camembert 芝士，咬下去香氣四溢，再加上烤過的雅支竹與車厘茄，清新又層次豐富。配上少許橙皮果醬 (Orange Marmalade) 作沾醬，更添一絲果香與甜味，是派對前菜或小酌佳伴的不二之選。This elegant appetizer combines the smoky flavor of duck breast with creamy French Camembert cheese. Lightly grilled artichokes and cherry tomatoes add freshness and texture. A touch of orange marmalade brings out the sweetness and balances the saltiness perfectly — ideal for a party platter or wine pairing.
Ingredients
- 8-10 sprigs 迷迭香 Rosemary
- 8-10 pcs 車厘茄 Cherry Tomatoes
- 2 pcs 煙鴨胸 Smoked Duck Breast sliced diagonally 斜切片
- a few 黑胡椒 Black Pepper
- 1 can 罐裝雅支竹 Canned Artichoke Hearts
- ½ wheel Camembert 芝士
- 鮮橙果皮醬 Orange Marmalade
Instructions
- 迷迭香取下葉部，香草枝留下作串籤；將葉切碎備用。
- 燒熱平底鑊，放入煙鴨片，撒上黑胡椒及迷迭香碎煎至金黃。將雅支竹同樣煎香。
- 用迷迭香枝作竹籤，依次串上鴨胸、Camembert、雅支竹與車厘茄。
- 放回平底鑊上快速煎熱，使芝士稍微軟化即可。
- 上碟後搭配少許橙皮果醬享用。
- Remove rosemary leaves and keep the stems for skewers. Chop the leaves finely.
- Heat a frying pan and sear the duck slices with rosemary and pepper until golden. Add artichokes and pan-sear briefly.
- Using rosemary stems as skewers, thread the duck, Camembert, artichokes, and cherry tomatoes alternately.
- Return the skewers to the pan for a quick reheat until the cheese just softens.
- Serve immediately with a side of orange marmalade.
Notes
Yves Tips!
使用迷迭香枝作串籤，不僅增添香氣，也讓擺盤更具法式風情。最後加熱時不宜過久，以免芝士融化沾鍋。
Rosemary stems make aromatic and stylish skewers. When reheating, keep it short to prevent the cheese from melting completely.
Rosemary stems make aromatic and stylish skewers. When reheating, keep it short to prevent the cheese from melting completely.