Dusk Breast Crostini Recipes
CROSTINI WITH DUCK BREAST AND RED ONION JAM APPETIZER
Below is the second crostini appetizer recipe, with seared duck breast and red onion jam, which I haven't posted to my profile, but which is no less delicious.
Provided by Merrill Stubbs
Categories Appetizer
Yield Makes about 30 crostini
Number Of Ingredients 12
Steps:
- In a large, covered pan over low heat, cook the onions, butter, sugar, salt and pepper to taste, stirring occasionally, until the onions are soft and slightly caramelized, about 30 minutes. Add the wine and vinegar and simmer uncovered, stirring occasionally, until thick, about 20 more minutes. Cool to room temperature before using. (Makes about 2 cups.)
- Using a very sharp knife, score the fat on each of the duck breasts and halve each breast lengthwise. Heat a large, heavy stainless steel or cast iron pan over medium-high heat, adding the vegetable oil as soon as it is hot. Sprinkle each piece of duck generously with salt and gently place in the pan, fat side down. Sauté until the fat is golden brown, about 4 minutes, and then continue to cook, turning every minute or so to sear each side of the meat, until the duck is medium to medium rare, about 7 to 9 minutes total. Remove from the pan and let it rest until it is no longer hot.
- Heat the oven to 350 degrees. Cut the baguette on the diagonal into 1/4-inch slices and arrange them on a baking sheet. Brush the slices lightly with olive oil and bake until lightly browned, about 10-15 minutes. Do not overbake, or the crostini will be too hard.
- To assemble, slice each piece of duck into 1/4-inch slices. Arrange a slice on top of each of the crostini and top with a small dab of the onion jam. Serve immediately.
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