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Duck Confit Crostini

Duck Confit Crostini with Parsnip Puree and Fig


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  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: About 40 crostini

Description

Duck Confit Crostini with Parsnip Puree and Fig is as elegant as it gets when it comes to an appetizer, but it’s also incredibly easy to prepare.


Ingredients

  • 12 ounces duck leg confit or cooked duck breast
  • Fig spread or fig preserves
  • 1 French baguette
  • Olive oil
  • Sea salt + pepper
  • Fresh rosemary

For the Parsnip Puree:

  • 8 ounces parsnips, peeled and small-cubed
  • 1 cup Half and Half
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • Sea salt + pepper

Instructions

  1. Make the parsnip puree. In a small pot, combine the parsnips, Half and Half, garlic cloves, butter, and sea salt and pepper to taste. Cover, bring to a simmer, and cook until the parsnips are completely softened. A knife should pierce through them easily.
  2. If there is still a lot of liquid when the parsnips are fully cooked, uncover and reduce some of the liquid. Puree the mixture in a blender until smooth and creamy.
  3. Make the crostini. Preheat oven to 350 degrees F. Slice the baguette into even 1/4″ thick slices. Brush both sides with olive oil and season with sea salt and pepper. Arrange in an even layer on baking sheets and cook until golden (15-20 minutes), rotating the pans halfway through.
  4. Assemble the crostini. Heat the duck confit or duck breast. Spread the bottom of the crostini with parsnip puree. Top with a slice of the duck confit. Garnish with a small dollop of fig preserves and fresh rosemary. Enjoy!

Notes

The parsnip puree can be made 1-2 days beforehand. Simply reheat before serving.

Nutrition

  • Serving Size: 2 crostini
  • Calories: 80
  • Sugar: 4g
  • Sodium: 31mg
  • Fat: 3g
  • Carbohydrates: 7.5g
  • Fiber: 1g
  • Protein: 4.5g
  • Cholesterol: 8mg