Crush your cheese with a fork, season it with salt and pepper, herbes de Provence and a drizzle of olive oil.
Form mini sausages as long as the width of your slice of smoked duck breast.
Roll the cheese pudding in the smoked duck breast.
Fill your canning jar halfway with olive oil and add your involtinis and close the jar. Consume within 3 days.
Recipe made by our partner blogger @sarahtatouilledanssacuisine