Please enter the email you’re using for this account.
My saving grace when it comes to entertaining is having a few key components ready to go in advance. That way you can quickly throw a dish together at the last minute, or even better, delegate it to an eager helper! The shells and spiralized zucchini can be prepped in advance, and the duck rillettes are a delicious spread that is 100 percent ready to go.
1 (4-oz./110-g.) jar duck rillettes
Gefen Round Wonton Wrappers or other large round wonton wrappers or 1 package plain wraps (see note)
2–3 zucchinis, spiralized
2 cups arugula or arugula microgreens
Tuscanini Balsamic Glaze, to taste (or see tip)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Arrange wonton wrappers in mini muffin cups.
Spray with cooking spray and bake for 20 minutes. Remove from oven and let cool.
Spoon one tablespoon of duck rillettes into the bottom of each wonton cup.
Arrange approximately two tablespoons spiralized zucchini on top, then place the arugula on top of that.
Drizzle with balsamic glaze.
Photography: Moishe Wulliger Food Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Reviews