Horseradish Cream Moulard Duck Breast Crostini
4 - 6 ppl
15 - 20 min
1 DUCKCHAR Moulard Duck Breast
Salt, to taste
Pepper, to taste
2 tablespoons, prepared horseradish
3 tablespoons sour cream
1 French or sourdough baguette, 1/2 inch slices
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.