Smoked Duck Crostini
4 - 6 ppl
15 - 20 min
1 DUCKCHAR Moulard Duck Breast or DUCKCHAR’s Applewood Smoked Moulard Duck Breast (ready-to-eat)
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
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
3 large garlic cloves, minced
1 tablespoon oregano
1/2 tablespoon red pepper flakes
1/2 cup pomegranate seeds
Step 1 - In a small bowl, whisk together the horseradish and sour cream. Set aside.
Step 1 - Combine cilantro, parsley, salt, pepper, oregano, garlic, pomegranate, and red pepper. Add enough olive oil to evenly coat the ingredients. Don’t go overboard, though. Mix thoroughly and allow to rest for a least 1 hour before serving.
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.
Applewood Smoked Duck:
Step 1 - Cut duck breast into 1/8 inch slices
Smoking DUCKCHAR yourself:
Smoking directions here >
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 or with chimichurri. Transfer to a platter and serve at room temperature. Makes about 18 crostini.