Duck Confit Crostini

Duck Confit Crostini with Parsnip Puree and Fig

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


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.


  • 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


  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!


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