Spoon with duck assortment

Ingredients for 16 servings:

• 60 g wheat flour
• 2 large eggs
• 1 pinch of salt
• 125 ml milk
• 1 tbsp, heaped chives, also frozen
• Clarified butter or rapeseed oil for frying
• 16 slice(s) duck breast, thin, small, smoked, alternatively roasted duck breast
• 150 g liver pate (poultry liver pate)
• 1 pack of blueberries or raspberries, fresh
• e.g. marjoram, fresh, chopped
• n. B. salt and pepper, coarse
• 16 blueberries or raspberries for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

easy and quick to prepare

Make a batter from flour, egg, a pinch of salt, milk, and chives. Then, in a greased pan over low heat, slowly cook two crêpes from the batter and let them cool completely. Set aside 16 blueberries or raspberries for later decoration. Blend the remaining fruit and marjoram in a food processor or with a hand blender until creamy and season with coarse pepper and salt. Spread half of the liver pâté on each crêpe and then top with half of the homemade blueberry (or raspberry) cream. Carefully and tightly roll the crêpes in cling film and place in the refrigerator. Let them rest for about an hour, or prepare them the day before. Next, cut the crêpes into 16 small rolls (8 per crêpe) from the center (eat the ends yourself to see if they taste good). Now place one roll and one slice of smoked duck breast, along with a blueberry or raspberry, onto 16 spoons (see picture). Tip: You can also use fresh chives as garnish.