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French

Duck Confit Crostini

Shredded duck leg with cherry compote on crispy bread

canapeHardFrench
Prep30 minCook180 minTotal210 minServes24Tempwarm
⚠ Contains: 🌾 Gluten
Recipe
Ingredients
  • 2duck leg confit(store-bought or homemade)
  • 1baguette(sliced into 24 rounds)
  • 1 cupsweet cherries(fresh or frozen, halved)
  • 2 tbspred wine
  • 1 tbsphoney
  • 1 tspfresh thyme
  • microgreens(for garnish)
Instructions
  1. 1Crisp duck confit skin-side down in oven at 400°F for 20 minutes
  2. 2Shred meat, discarding skin and bones
  3. 3Simmer cherries, wine, and honey until syrupy (10 minutes)
  4. 4Toast baguette rounds
  5. 5Top each with shredded duck
  6. 6Spoon cherry compote over duck
  7. 7Garnish with thyme and microgreens
Notes
Pro Tips

Buy pre-made confit to save time (available at specialty grocers). Crisp the skin before shredding for textural contrast. Cherry compote can be made 1 week ahead. Let duck come to room temperature before crisping.

History & Origin

Duck confit is a cornerstone of Gascon cuisine in southwestern France, originally developed as a preservation method before refrigeration. The long, slow cooking in duck fat creates incomparably tender, flavorful meat. Paired with cherry compote, it's a holiday showstopper.

Cocktail Pairings
Pairs Well With
pinot noircognacarmagnac
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French◆Hard