Best Dusk Breast Crostini Recipes

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DUCK CROSTINI



Duck Crostini image

Smoked duck crostini recipe topped with chimichurri and horseradish sauce

Provided by DUCKCHAR

Categories     appetizer

Time 30m

Yield 6

Number Of Ingredients 15

1 DUCKCHAR Moulard Duck Breast
DUCKCHAR Duck Fat
Olive oil
Salt
Pepper
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

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.

CROSTINI WITH DUCK BREAST AND RED ONION JAM APPETIZER



Crostini with Duck Breast and Red Onion Jam Appetizer image

Below is the second crostini appetizer recipe, with seared duck breast and red onion jam, which I haven't posted to my profile, but which is no less delicious.

Provided by Merrill Stubbs

Categories     Appetizer

Yield Makes about 30 crostini

Number Of Ingredients 12

2 medium red onions, halved lengthwise and thinly sliced
2 tablespoons unsalted butter
1/4 cup sugar
1/4 teaspoon kosher salt
Freshly ground black pepper
1/3 cup red wine
1 tablespoon sherry vinegar
2 large duck breasts, fat on
1 tablespoon vegetable oil
Kosher salt
1 long, slender baguette
Extra-virgin olive oil

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.

DUCK RILLETTE WITH CROSTINI



Duck Rillette with Crostini image

Provided by Food Network

Categories     appetizer

Time P1DT2h39m

Yield 2 1/4 cups

Number Of Ingredients 23

1 recipe Duck Confit, recipe follows
1/4 cup minced onions
1 tablespoon minced parsley
10 garlic cloves, reserved from the Duck Confit
1 tablespoon cognac
1/2 stick (4 tablespoons) butter
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons fat reserved from the Duck Confit
20 Homemade Crostini, recipe follows
4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
1 tablespoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoon black peppercorns
1/2 teaspoon table salt
4 cups olive oil
20 slices (2 to 3 inches in diameter) French or Italian bread, about 1/4-inch thick each
Olive oil
Coarse salt
Freshly ground black pepper

Steps:

  • Pull duck meat from the bones and shred. Discard skin and bones.
  • Combine the pulled meat, and all of the remaining ingredients, except for the crostini, in the bowl of an electric mixer fitted with the dough hook. Beat at medium speed for about 1 minute, or until everything is well mixed. Or use a food processor, taking care not to puree the mixture or let it turn into a paste. The texture should be like finely chopped meat.
  • Serve rillette with crostini.
  • If not using immediately, spoon rillette into ramekins and cover with reserved fat from the duck confit. Store in an airtight container, in the refrigerator for up to 1 week.
  • Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
  • Preheat the oven to 200 degrees F.
  • Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
  • Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
  • Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to one month.
  • The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.
  • Preheat oven to 375 degrees F.
  • Arrange bread slices on a baking sheet and brush generously with olive oil on both sides. Sprinkle lightly with salt and freshly ground black pepper.
  • Bake for 2 to 4 minutes, or until golden brown and crisp. (Watch carefully while they are baking to make sure they don't burn.)

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