Easter Charcuterie
Indulge in your creative side with this tasty recipe! Using duck meat for this charcuterie board, build bunnies and carrots and add some grapes and crackers for garnish. Put your own unique charcutier staples like roses, spreads and breads to make this recipe your own!
Ingredients
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4 slices Duck Bacon
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1 brie cheese wheel
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20-30 crackers
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4 orange little sweet peppers
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4 oz. Boursin cheese
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1 bunch dill
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1 bunch grapes
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2 candy eyes
Directions
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1
Preheat skillet over medium-high heat. Place single layer of duck bacon in skillet. Cook 4 minutes per side. Remove bacon to paper towels.
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2
Score duck breast skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Sprinkle with salt and pepper, to taste.
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3
Place duck skin side down in sauté pan, then turn to medium-low Heat. Cover and cook for 8-10 minutes to render fat. Flip and cook for 5-7 minutes or until internal temperature reached 165 degrees.
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4
Chop Duck bacon into thin crumbles and thinly slice duck breast.
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5
Cut orange sweet peppers in half and remove seeds. Stuff each pepper half with Boursin cheese. Top with duck bacon crumbles and place a sprig of dill at the top to make a carrot appearance.
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6
Place the brie wheel in the center of a large charcuterie board. Place candy eyes on the brie to make a bunny face. Add in several dill sprigs for whiskers and top sprigs with a duck bacon piece for a nose.
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7
Stack the duck breast slices vertically above the brie bunny to make bunny ears.
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8
Place duck bacon stuffed peppers, grapes, and crackers around the brie bunny and serve.
