Whenever I host a dinner party I love to have small bites for my guests at the beginning of the evening. I usually offer finger food with some bubbly which sets the tone for what is to come. This duck confit crostini is so delicious that the problem is your guests might become full before the appetizer and main course are served. One or two pieces per person is perfect but be warned, they might scream for more!
| PREP TIME | COOKING TIME | TOTAL TIME |
|---|---|---|
| 10 minutes | 20 minutes | 30 minutes |
YIELD: 10-20 Servings
Ingredients
- 1 can duck confit (confit de canard): 4-5 legs
- 1 baguette – sliced
- Arugula
- Chili mayo
- Olive oil
- Red currant jam (or some other sweet jam, raspberry for example)
How to Make It
- Preheat the oven to 400°F
- Open the can of duck legs and put into an ovenproof baking dish
- Cook in the oven for 20 minutes, note the duck is already cooked, you just need to heat it through and make the skin brown and crispy
- Remove from the oven and let it cool, put on some disposable gloves and shred the duck meat and skin of the bones
- Heat a large skillet to medium high. Once pan in hot, drizzle some olive oil and toast the bread in the pan, flip and toast on the other side. Once the bread starts to brown, remove the bread from the pan.
- Assemble by putting the following on each of the Crostini’s – (see picture):
- One teaspoon of chili mayo
- 2-3 leaves of arugula
- A large spoon of the duck meat
- A teaspoon of the red currant jam
The heat of the chili mayo, the crispness of the arugula, the fullness of the duck and the sweetness of the jam is going to arouse all your senses and make you fall in love with this great finger food. Please drop me a line at bjorn@justbjorn.com if you want me to send you my version of a chili mayo, or better yet, an explosive habanero and mango mayo. Maybe that will be my next recipe!! Enjoy.
