Duck Crostinis

🧂 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

• 1 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
• 2 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).
• 3 Slice duck skin at an angle with a sharp knife, being careful not to cut through
  to the flesh
• 4 Season ducks generously with salt (no oil is necessary)
• 5 Place duck skin side down into a cold pan on low heat setting. Cook undisturbed
  for 8 minutes.
• 6 Flip the duck, cook for 2 minutes flesh side down
• 7 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
• 8 Reserve rendered duck fat from the frying pan for some epic roast potatoes
  another time ?
• 9 Rest duck for 8-10 minutes before slicing each breast into 12 thin slices
• 10 Remove the seeds from the cherries using a cherry pitter (see notes if you don’t
  have a pitter).
• 11 Slice in ½ and toss cherries in 1 tbsp olive oil, salt, pepper, balsamic & 1
  tbsp chopped thyme
• 12 Place on a lined baking tray and roast @ 180c for 6-8 minutes
• 13 Lightly toast the hazelnuts in a dry frying pan for 1-2 minutes
• 14 Remove and chop
• 15 Mix goats cheese & milk together until smooth
• 16 Whip the cream to soft peaks and stir into the goats cheese mixture
• 17 Place a spoon of goats cheese mousse on the crostini, top with some cherries, a
  slice of duck breast and sprinkle of hazelnuts
• 18 Try not to eat them all before your guests get a chance to ?

Nutrition Info