Duck Confit, Onion Jam, and Boursin Crostinis by @dennistheprescott

30 min
Medium

8 servings

🍗

4

Duck Confit Legs

🧈

28 g

Butter

🧅

450 g

Red Onions

🧄

6 g

Garlic Cloves

🌿

3 g

Thyme

🍬

50 g

Sugar

🍷

60 ml

Dry Red Wine

🍎

15 ml

Apple Cider Vinegar

🧀

1

Cranberry Pepper Boursin

🥖

400 g

Baguette

🫒

30 ml

Olive Oil

❤️

43 g

Pomegranate Arils

🌿

5 g

Basil

🧂

3 g

Sea Salt

🌶️

Black Pepper

Preparation Steps

  1. Step 1/12

    Slice the 3 red onions, mince the 2 garlic cloves, 1 tablespoon fresh thyme, and 2 tablespoons fresh basil; slice the large baguette into crostini-sized pieces.

    red onions
    garlic cloves
    fresh thyme
    fresh basil
    large baguette
    🔪knife
    🪵cutting board

  2. Step 2/12

    Heat the 3-quart saucepan over low heat and melt 2 tablespoons butter.

    butter
    🍲3-quart saucepan
    🥄wooden spoon

  3. Step 3/12

    Add the sliced red onions, minced garlic cloves, fresh thyme, and 1/4 cup sugar to the melted butter. Season with about 1/4 teaspoon sea salt.

    red onions
    garlic cloves
    fresh thyme
    sugar
    sea salt
    🍲3-quart saucepan
    🥄wooden spoon

  4. Step 4/12

    Stir the onion mixture well and cover the saucepan. Cook over low heat for about 25 minutes until the onions are soft and beginning to caramelize.

    red onions
    🍲3-quart saucepan
    🥄wooden spoon

  5. Step 5/12

    Remove the saucepan from the heat and stir in 1/4 cup dry red wine and 1 tablespoon apple cider vinegar. Set the onion jam aside.

    dry red wine
    apple cider vinegar
    🍲3-quart saucepan
    🥄wooden spoon

  6. Step 6/12

    Preheat the oven or grill to 350°F (175°C). Line the baking sheet with parchment paper.

    🍪baking sheet
    📜parchment paper

  7. Step 7/12

    Arrange the 4 duck confit legs skin-side up on the lined baking sheet. Roast or grill for 8 to 10 minutes until the skin begins to crisp and the meat pulls apart easily.

    ready-to-cook duck confit legs
    🍪baking sheet

  8. Step 8/12

    Remove the cooked duck confit legs from the heat and shred all the meat with 2 forks. Discard the bones and skin if desired.

    ready-to-cook duck confit legs
    🍴fork
    🍪baking sheet

  9. Step 9/12

    Brush the baguette slices with about 2 tablespoons olive oil and season them with the remaining sea salt and cracked black pepper.

    large baguette
    olive oil
    sea salt
    cracked black pepper
    🖌️pastry brush
    🍪baking sheet

  10. Step 10/12

    Grill the seasoned baguette slices until grill marks form and the bread is golden, about 2 to 3 minutes per side. Alternatively, toast them in the oven until golden.

    large baguette
    🍪baking sheet

  11. Step 11/12

    Spread Cranberry Pepper Boursin cheese over each toasted baguette slice. Top each crostini with shredded duck confit and onion jam.

    Cranberry Pepper Boursin cheese
    ready-to-cook duck confit legs
    red onions
    🔪knife
    🍽️serving platter

  12. Step 12/12

    Garnish the crostini with 1/4 cup pomegranate arils and 2 tablespoons fresh basil. Serve warm or at room temperature.

    pomegranate arils
    fresh basil
    🍽️serving platter

Composition

Ingredients

Types

Dairy, Vegetables, Herbs and Spices, Sweeteners, Alcoholic Beverages, Condiments, Oils, Fruits

Ingredients

Duck confit legs, Butter, Red onions, Garlic cloves, Thyme, Sugar, Dry red wine, Apple cider vinegar, Cranberry Pepper Boursin, Baguette, Olive oil, Pomegranate arils, Basil, Sea salt, Black pepper

Allergens

Milk, Sulfites

Dietetics

Dietary regimen

High Protein, Low Carbohydrate

Calories

405 kcal

Macro nutrients

Protein: 17g, Total Fat: 24g, Saturated Fat: 9g, Carbohydrates: 31g, Fiber: 2g, Sugars: 13g

Nutritional Information

Minerals

Sodium: 610mg, Calcium: 105mg, Iron: 2.1mg, Potassium: 330mg

Vitamins

Vitamin A: 150mcg RAE, Vitamin C: 5mg, Vitamin B12: 0.9mcg, Vitamin K: 18mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

3-quart saucepan, baking sheet, parchment paper, wooden spoon, fork, knife, cutting board, pastry brush, serving platter

Appliances

oven, grill, stovetop

Type

Type

Type Of Dish

Appetizer, Canapé, Crostini

Occasions

Holiday, Christmas, New Year's Eve, Party, Cocktail Party, Entertaining

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

French, French-American

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Tender, Jammy

Flavors

Savory, Sweet, Tangy, Rich, Herbaceous, Peppery, Fruity

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave duck-containing crostini out longer than 2 hours), fridge : 3 days (Store duck, onion jam, Boursin, and toasted bread separately in airtight containers,Assemble immediately before serving for best texture,Reheat duck until hot before serving), freezer : 2 months (Freeze shredded duck and onion jam separately in airtight freezer-safe containers,Do not freeze assembled crostini,Thaw overnight in the refrigerator)