Duck Confit Crostini Recipe

Directions for Duck Confit Crostini

1. 1

   Prepare the Duck

   Shred the duck confit meat from the legs, discarding the bones and skin. Set aside.

2. 2

   Make the Red Onion Jam

   Slice the red onion thinly. In a saucepan, heat olive oil over medium heat. Add the onion and cook until soft. Stir in brown sugar and balsamic vinegar, cooking until caramelized, about 10-15 minutes. Set aside.

3. 3

   Candy the Cherries

   In a small saucepan, combine the pitted cherries with a tablespoon of brown sugar and a splash of water. Cook over low heat until the cherries are softened and syrupy, about 5-7 minutes.

4. 4

   Toast the Baguette

   Preheat the oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices. Arrange on a baking sheet and drizzle with olive oil. Toast in the oven for about 5-7 minutes until golden brown.

5. 5

   Assemble the Crostini

   Spread a generous amount of herbed chèvre on each toasted baguette slice. Top with shredded duck confit, a spoonful of red onion jam, and finish with a few candied cherries. Season with salt, pepper, and fresh thyme.

6. 6

   Serve

   Arrange the crostini on a serving platter and serve immediately.