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canapeHardFrench

Duck Confit Crostini

Shredded duck leg with cherry compote on crispy bread

⏱️ Prep: 30min🍳 Cook: 180min⏰ Total: 210min👥 Serves: 24🌡️ warm
⚠️ Contains: 🌾 Gluten

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. Crisp duck confit skin-side down in oven at 400°F for 20 minutes
  2. Shred meat, discarding skin and bones
  3. Simmer cherries, wine, and honey until syrupy (10 minutes)
  4. Toast baguette rounds
  5. Top each with shredded duck
  6. Spoon cherry compote over duck
  7. Garnish with thyme and microgreens

💡 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

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.

🍸 Pairs Well With

Also pairs well with:

pinot noircognacarmagnac