A delectable, decadent canapé.

Ingredients

2 duck breasts with skin on

1 large cucumber, sliced into 2cm thick pieces

4 tbsp Pukara Estate Wasabi Extra Virgin Olive Oil

Pukara Estate Pepper and Olive Smoked Salt Flakes

120g Pukara Estate Wasabi Mayonnaise

Pukara Estate Cashew and Roast Onion Dukkah

1 bunch chives, cut into 3cm long batons

Method

Heat a pan or BBQ plate to medium-high heat and rub the duck breasts with smoked salt and wasabi oil.

Place the duck breasts onto the pan and continuously flip approximately every minute, basting with oil.

Continue until golden brown and just cooked through, about 8-10 minutes.

Slice breasts into bite-sized pieces, approximately 2cm thick. Arrange the duck pieces atop the cucumber rounds on a serving platter.

Add a dollop of wasabi mayonnaise, sprinkle with cashew and roast onion dukkah, and top with chives. Serve while hot.