SMOKED DUCK BREAST WITH HOISIN AND MASCARPONE

In aid of the Cystic Fibrosis Trust
www.cfww.org 

£3500 was raised at a Valentine's Dinner held near Abergavenny, organised by Sally Flemming-Jones, whose grandson, Dylan, suffers from the disease.

This recipe is brought to you by Bethan Davies who made all the canapes for the fund-raising dinner. 

"A delicious, easy to produce appetiser; 
can be made a couple of hours before and kept, cling-filmed in the fridge. 
Not suitable for freezing."

100g Sliced Smoked Duck Breast
250g Tub Mascarpone Cheese
24 Mignons Morceaux biscuits, garlic croutons or mini bruschetta
4 tbls Hoisin Sauce
Spring Onions - finely sliced

Spread each of the biscuits with a some Mascarpone cheese and spoon a little Hoisin Sauce on top.  Roll up a slice of Smoked Duck Breast and press on to the the biscuit.  You can use a cocktail stick to secure the roll.  Arrange on a dish and garnish with finely chopped spring onions.