Duck Hash On Toasted Baguette Recipes

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TOASTED BAGUETTE



Toasted Baguette image

Provided by Ina Garten

Time 20m

Yield 20 to 25 toasts

Number Of Ingredients 4

1 baguette
1/4 cup olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
  • Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.

DUCK & BEETROOT TOASTS



Duck & beetroot toasts image

A quick and simple chutney that's a great toast topper with pâté or cheese

Provided by Mary Cadogan

Categories     Buffet, Canapes, Lunch, Side dish, Snack, Starter

Time 15m

Yield Makes about 20

Number Of Ingredients 7

250g chopped beetroot
1 small red onion , chopped, plus extra to serve
1 tbsp red wine vinegar
finely grated zest 1 orange
2 tbsp olive oil
baguette
duck pâté , or goat's cheese

Steps:

  • Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.
  • Slice a baguette thinly and brush slices on each side with olive oil. Arrange in one layer over a baking sheet and bake at 200C/fan 180C/gas 6 for 8-10 mins until the bread is crisp and golden. Leave to cool (this can be done the day before serving).
  • To serve, spread a little duck pâté onto each toast and top with a spoonful of beetroot relish. For a veggie option, substitute the pâté with goat's cheese.

DUCK CONFIT HASH



Duck Confit Hash image

Hash has never been so decadent. Pieces of duck confit, tender vegetables, and golden-brown potatoes meld with a lavish drizzle of heavy cream and Madeira to create a breakfast centerpiece.

Yield Makes 6 (main course) servings

Number Of Ingredients 9

3 (6-oz) confit duck legs
1 large onion, chopped (2 cups)
3/4 lb carrots (3 large) cut into 1/3-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (3 large), peeled and cut into 1/3-inch dice
1 1/4 teaspoons salt
3/4 teaspoon black pepper
3/4 cup heavy cream
1/4 cup Madeira
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Cook duck legs, skin sides down, in a 12-inch cast-iron or heavy nonstick skillet over moderate heat, turning over once, until skin is golden and some of fat is rendered, about 8 minutes total. Transfer duck to a cutting board, reserving fat in skillet. When duck legs are cool enough to handle, remove skin with any visible fat, then chop skin and fat into 1/2-inch pieces and return to skillet (reserve meat). Cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and skin is deep golden and crisp all over, about 5 minutes. Remove skin with a slotted spoon and drain on paper towels.
  • Pour off all but 3 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add carrots, potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until vegetables are browned, 20 to 30 minutes.
  • Meanwhile, coarsely shred duck meat, discarding bones and any gristle.
  • Stir duck into vegetables along with cream, Madeira, parsley, fried duck skin, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, and stir until combined. Reduce heat to moderately low, then smooth top of mixture and cook, undisturbed, until bottom of hash is golden when lifted with a spatula, 4 to 8 minutes.

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