Duck breast appetizer

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In 10 minutes you can make this Christmas amuse-bouche of duck breast, mango and balsamic vinegar 


¼ mango (about 50 gr)
1 lime
100 g smoked duck breast slices (AH)
handful of arugula
2 tablespoons pecans, finely chopped
Balsamic syrup/cream
6 x amuse-bouche bowl


Cut the mango into very small squares. Squeeze the lime and fold the mango through the lime juice. Place a piece of lettuce in an amuse-bouche bowl. Place 2 slices of duck breast on top.
duck breast salad 01
duck breast salad 01

duck breast salad 01
Spoon some of the mango on top and some pecans. Sprinkle a little balsamic over it. This snack can be made up to 2 hours in advance and stored in the fridge.

Source: Leukerecepten by leukerecepten-nl.
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