Tapas with smoked duck and pickled cucumber
4 servings
15 minutes
Tapas with smoked duck and pickled cucumber is an exquisite flavor combination from warm Spanish evenings when small snacks accompany a glass of wine. Crispy black bread grilled becomes the perfect base, preserving texture and enriching flavor. Smoked duck adds a deep, rich note to the dish, while pickled cucumber brings a light tang and freshness, creating a harmonious contrast. Roasted pepper adds a sweet-spicy touch, making the snack even more multifaceted. Garnished with aromatic herbs, the tapas gains brightness in both taste and presentation. This tapas is an excellent option for a leisurely aperitif, entertaining guests, or simply enjoying Spanish gastronomy in a homey atmosphere.
1
We grill the bread in a skillet. This way, it doesn't get soggy quickly, and tapas can be prepared in advance. Grilled bread can hold up well for 2-3 hours, even when spread with a not very liquid sauce.
- Dark whole grain bread: 4 pieces
2
We cut the bread into portions, about half a piece of black bread.
- Dark whole grain bread: 4 pieces
3
Spread any tomato sauce on top (I used eggplant tomato sauce).
- Ketchup: 3 tablespoons
4
On top, we place the duck and then the sliced roasted pepper and salted cucumber (I used a ripe lightly salted cucumber from the market that had lost its green color but wasn't too salty).
- Smoked duck breast: 2 pieces
- Canned roasted peppers: 4 pieces
- Pickled cucumbers: 2 pieces
5
You can secure it with a toothpick.
6
There are many ways to roast peppers, from baking in the oven to charring on the stovetop. I used canned peppers, first removing the oil with a paper towel.
- Canned roasted peppers: 4 pieces
7
You can decorate on top with flavorful greens (tarragon, parsley)
- Fresh herbs: to taste
