Dusk Breast Crostini Recipes

DUCK CROSTINI

Steps:

• In a small bowl, whisk together the horseradish and sour cream. Set aside.
• 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.
• 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.
• Cut duck breast into 1/8 inch slices.
• 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.

GARLIC ROASTED DUCK BREAST

Steps:

• Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
• Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

CROSTINI

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

CROSTINI WITH DUCK BREAST AND RED ONION JAM APPETIZER

Steps:

• In a large, covered pan over low heat, cook the onions, butter, sugar, salt and pepper to taste, stirring occasionally, until the onions are soft and slightly caramelized, about 30 minutes. Add the wine and vinegar and simmer uncovered, stirring occasionally, until thick, about 20 more minutes. Cool to room temperature before using. (Makes about 2 cups.)
• Using a very sharp knife, score the fat on each of the duck breasts and halve each breast lengthwise. Heat a large, heavy stainless steel or cast iron pan over medium-high heat, adding the vegetable oil as soon as it is hot. Sprinkle each piece of duck generously with salt and gently place in the pan, fat side down. Sauté until the fat is golden brown, about 4 minutes, and then continue to cook, turning every minute or so to sear each side of the meat, until the duck is medium to medium rare, about 7 to 9 minutes total. Remove from the pan and let it rest until it is no longer hot.
• Heat the oven to 350 degrees. Cut the baguette on the diagonal into 1/4-inch slices and arrange them on a baking sheet. Brush the slices lightly with olive oil and bake until lightly browned, about 10-15 minutes. Do not overbake, or the crostini will be too hard.
• To assemble, slice each piece of duck into 1/4-inch slices. Arrange a slice on top of each of the crostini and top with a small dab of the onion jam. Serve immediately.