Duck Crostinis
A delicious duck appetizer/canape - perfect for parties & gatherings
Servings 24 pieces
Calories 193kcal
Equipment
- frying pan
- baking tray x 2
- wire rack
- mixing bowl 3
- Chef Knives
- Chopping board
- Measuring utensils
Ingredients
- 2 duck breast
- 1 tbsp thyme extra for garnish
- 24 slices baguette
- 24 cherries approx 200g
- 200 g goats cheese
- 100 ml cream
- 4 tbsp milk
- 2 tbsp balsamic vinegar
- 50 g hazelnuts
- 5 tbsp olive oil
Instructions
Crostini
- Slice the baguette into 24 slices. Using a pastry brush rub each side of the crostini with the remaining oil and sprinkle with a pinch of salt
- Place in a baking tray and cook in the oven @ 180c for 5 minutes, flip and cook for a further 3-5 minutes until crispy (crostini can be made well in advance).
Duck
- Slice duck skin at an angle with a sharp knife, being careful not to cut through to the flesh
- Season ducks generously with salt (no oil is necessary)
- Place duck skin side down into a cold pan on low heat setting. Cook undisturbed for 8 minutes.
- Flip the duck, cook for 2 minutes flesh side down
- Place the duck on a wire rack on a baking tray skin side up and cook for a further 3-4 minutes or until internal temp is 52c
- Reserve rendered duck fat from the frying pan for some epic roast potatoes another time ?
- Rest duck for 8-10 minutes before slicing each breast into 12 thin slices
Cherries
- Remove the seeds from the cherries using a cherry pitter (see notes if you don’t have a pitter).
- Slice in ½ and toss cherries in 1 tbsp olive oil, salt, pepper, balsamic & 1 tbsp chopped thyme
- Place on a lined baking tray and roast @ 180c for 6-8 minutes
Hazelnuts
- Lightly toast the hazelnuts in a dry frying pan for 1-2 minutes
- Remove and chop
Goats Cheese Mousse
- Mix goats cheese & milk together until smooth
- Whip the cream to soft peaks and stir into the goats cheese mixture
Serving
- Place a spoon of goats cheese mousse on the crostini, top with some cherries, a slice of duck breast and sprinkle of hazelnuts
- Try not to eat them all before your guests get a chance to ?
Notes
Tips/Tricks
- if you don’t have a cherry pitter you can chop the cherries in ½ and use a knife/spoon to pick out the stone. A pitter will save you a good amount of time but I used the other method and it took about 5 minutes to do
- we cook the duck on a low heat to render out the fat from the skin, this gives us a deliciously crispy skin and non-fatty duck
- resting the duck is HUGELY important, if you don’t rest it for long enough the juices won’t redistribute and you will have a pool of juice everywhere and dry duck!
Nutrition
Calories: 193kcal | Carbohydrates: 18g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 241mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg