These stylish little canapes contain all of the festive flavours. The gamey duck notes are perfectly complemented by warm spices and tart cranberries.

  • Score the duck skin, rub with the all spice and season well with salt and pepper. Place, skin side down, in a cold frying pan and gradually turn up the heat until the duck has been cooking for 10 minutes and the skin is crisp, and the fat has rendered out.
  • Turn the duck over and cook for a further 4 minutes or until browned. Place on a warm plate and set aside to rest while you make the sauce.
  • Pour the wine into the duck pan, stir and let it simmer for a minute. Reduce to a medium heat and add all of the other ingredients apart from the spring onions, and simmer for 8-10 minutes until the sauce is thick and the cranberries are soft. Taste and season.
  • Warm the blinis according to the pack instructions and lay on a serving plate. Slice the duck into thin slices. Lay one slice on each blini, top with some sauce and a few slices of spring onion. Serve any remaining sauce on the side.


  • 2 duck breasts
  • 1tsp all spice
  • 100ml red wine
  • 50g cranberries
  • ½ orange, juice only
  • ½ tsp cinnamon
  • 3tbsp red currant jelly
  • 1 pack of mini blinis (16)
  • 2 spring onions, sliced thinly