Duck, creamed brussel sprouts & black pudding on Rye & Charcoal crackers, by Gill Meller

If you’re looking for a Christmas canapé recipe that’s different from all the rest, then this Duck, creamed brussel sprouts & black pudding recipe, created for us by Gill Meller, is one to try.

Served on our Rye & Charcoal Sourdough Crackers, this is a big, bold generous snack that is sure to go down a storm. You could replace the duck with roast goose or slices of pan seared venison loin -best served with a glass of Pinot Noir to complement the rich flavours of the game meat.

Serves 12 as a canapé



  • 500g of Brussels sprouts
  • 2 tsp of green peppercorns in brine, roughly chopped
  • 20g of butter
  • 100ml of double cream
  • 2 organic or free range duck breasts
  • 2 sprigs of rosemary
  • 1 small whole bulb of garlic
  • 4 – 5 sprigs of fresh thyme
  • Half a glass of dry white wine
  • 1 tsp of fennel seeds
  • 100g of good quality free-range black pudding, crumbled
  • Salt and freshly ground black pepper
  • 1 box of Peter’s Yard Rye & Charcoal Sourdough Crackers



Use a sharp knife to score the fat of the duck breasts in shallow 1 cm cuts, first one way then the next. Set a large heavy frying pan over a medium heat. Add the olive oil and when’s it’s hot season the duck breast all over with salt and pepper and place it in the pan skin side down. Split the bulb of garlic in half and add this to the pan along with the rosemary and thyme sprigs. Cook the duck breasts for 12 – 15 minutes then turn them over and fry for a further 5 – 6 minutes. Remove the duck, garlic and herbs to a plate. Keep the duck warm while it rests.

Place the pan back on a medium-high heat and add the sliced sprouts and the roughly chopped green peppercorns, season with a little sea salt and toss everything together in the garlicy duck fat.

When the Brussel sprouts are beginning to soften (about 5 minutes) add the wine and let it bubble away for a further few minutes. Next, add the cream to the pan and turn the heat down to a nice gentle simmer. Let the sprouts cook until the cream is lovely and thick. Taste and adjust the seasoning if required, then allow the creamed sprouts to cool for 5 – 10 minutes.

Meanwhile set a clean pan over a medium heat and add the crumbled black pudding and fennel seeds. Fry gently tossing regularly, until the black pudding begins to crisp round the edges and smells divine.

To serve, spoon some of the creamed sprout mixture onto the crackers, slice the duck breasts into 1cm thick pieces across the grain (length). Place a slice of duck on each sprout-topped cracker and sprinkle over some crispy black pudding before bringing to the table.



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