Horseradish Cream Moulard Duck Breast Crostini
Serves around 6 ppl. Prep time: 10 min. Cook time: 15 to 20 min.
TIP: we love DUCKCHAR Moulard Duck Breast cooked medium rare*
1 DUCKCHAR Moulard Duck Breast
Salt and freshly ground pepper, to taste
2 Tablespoons, prepared horseradish
3 Tablespoons sour cream
1 French or sourdough baguette, cut into 1/2-inch-thick slices (about 18)
Paprika for garnish
Step 1 - In a small bowl, whisk together the horseradish and sour cream. Set aside.
Step 1 - Arrange the baguette slices on a baking sheet and brush lightly with the olive oil. Season with salt and pepper. Bake until golden, 10 to 15 minutes. Transfer to a platter.
Step 2 - Cook DUCKCHAR Moulard Duck Breast to desired doneness. Cook skin side down in pan at medium-high heat. Continuously drain off rendered fat while the duck cooks.
Medium rare*: about 4 min.
Well Done: about 8 min.
Step 3 - Flip and cook skin side up.
Medium rare*: about 3 min or until internal temperature reaches 135° F.
Well Done: about 5 – 6 min or until internal temperature reaches 165° F.
Cover DUCKCHAR Moulard Duck Breastloosely with foil and let sit for 5 minutes. Slice thinly.
Plating the crostini:
Step 1 - Place 1 or 2 slices on each crostini, top with a dollop of the horseradish cream and sprinkle with paprika. Transfer to a platter and serve at room temperature. Makes about 18 crostini.
*DUCKCHAR Moulard Duck Breast is raw meat. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. USDA recommends cooking duck to a safe minimum internal temperature of 165° F.