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.
- 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.
- 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.
- 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.
- 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!
The parsnip puree can be made 1-2 days beforehand. Simply reheat before serving.
- Serving Size: 2 crostini
- Calories: 80
- Sugar: 4g
- Sodium: 31mg
- Fat: 3g
- Carbohydrates: 7.5g
- Fiber: 1g
- Protein: 4.5g
- Cholesterol: 8mg