Duck Crostini
Prep time
10 min
Serves
4 - 6 ppl
Cook time
15 - 20 min
About Duck Breast Crostini…
Duck breast crostini requires minimal effort and will blow away your dinner guests. Seriously, there aren’t many dinner parties featuring smoked duck crostini topped with horseradish sauce and chimichurri. This recipe is an appetizer. But duck crostini are so good that if it was the only dish served at your dinner party, your guests would leave happy. We’re not saying you should do that, though…
Ingredients
1 DUCKCHAR Moulard Duck Breast or DUCKCHAR’s Applewood Smoked Moulard Duck Breast (ready-to-eat)
DUCKCHAR Duck Fat
Olive oil
Salt, to taste
Pepper, to taste
2 tablespoons, prepared horseradish
3 tablespoons sour cream
1 French or sourdough baguette, 1/2 inch slices
Paprika for garnish
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
3 large garlic cloves, minced
1 tablespoon oregano
1/2 tablespoon red pepper flakes
1/2 cup pomegranate seeds
Horseradish sauce and chimichurri preparation
Step 1 - In a small bowl, whisk together the horseradish and sour cream. Set aside.
Step 2 - Combine cilantro, parsley, salt, pepper, oregano, garlic, pomegranate, and red pepper. Add enough olive oil to evenly coat the ingredients. Don’t go overboard, though. Mix thoroughly and allow to rest for a least 1 hour before serving.
Duck breast crostini preparation
Step 3 - Arrange the baguette slices on a baking sheet and brush duck fat. Season with salt and pepper. Bake until golden, 10 to 15 minutes. Transfer to a platter.
Applewood Smoked Duck:
Step 4 - Cut duck breast into 1/8 inch slices.
How to Smoke Moulard Duck Breast yourself:
Smoking directions here >
Duck breast crostini plating
Step 1 - Place 1 or 2 slices of smoked duck breast on each crostini. Top crostini with a dollop of the horseradish cream and sprinkle with paprika or top with chimichurri. Transfer to a platter and serve at room temperature. This recipe makes about 18 crostini.
