Duck Crostini Food

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.

DUSK BREAST CROSTINI

Steps:

• For the duck: Preheat the oven to 400 degrees F.
• Trim excess fat from along the sides of the duck breasts. Using a sharp knife, score the skin in a crosshatch pattern. Season with salt and pepper and place skin-side down in a cast-iron skillet. Turn heat to low and cook until skin begins to crisp, about 10 to 12 minutes. Flip and transfer to the oven to continue to cook, about 10 minutes. Remove the duck breasts from the skillet and set aside to rest for 5 to 10 minutes.
• For the sauce: Pour off some of the duck fat from the skillet and put the pan over a medium flame. Add the shallots, thyme sprigs, and marmalade. Cook until aromatic and slightly reduced, about 4 minutes. Discard sprigs.
• For the baguette: Brush baguette slices with oil and bake until light brown, 4 to 5 minutes.
• To assemble, slice duck breast on the bias into 1/4-inch-thick slices. Place a duck slice on a toasted baguette. Drizzle a spoonful of sauce on top. Garnish with a few thyme leaves and serve.

DUCK LIVER PATE WITH CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil and add the anchovies, capers and smashed garlic. Cook over medium heat, stirring, until the anchovies have dissolved.
• Add the duck livers, then turn up the heat and saute until the livers are halfway to three-quarters of the way done, 3 to 5 minutes. Add the brandy and cook until the brandy has reduced by half, 3 to 4 minutes. (It should still be pretty soupy.)
• Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
• Brush the tops of the baguette slices with olive oil. Bake on a sheet tray until golden, about 6 minutes. Rub toasted baguette with a clove of garlic, then schmear each toast with the pate.

DUCK RILLETTE WITH CROSTINI

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.)