Tues, 30th Oct 2007

The next thing I did was prepare some duck confit canapes on a huge slab of bread which was cut into little even sized pieces.

Chef mixed some prepared shredded duck with a mixture of cream cheese and cream to make the mixture more pliable.

Now, tiny blob of mayo, tiny bit of lettuce, tiny blob of duck (chef says not to roll it too hard but shape it into an oval looking loose but not too loose mixture) using plastic hand gloves of course.
Garnish with a small slice of tomato and flat leaf parsley.