Description
Serve up this elegant duck confit crostini appetizer slathered with creamy parsnip puree and sweet fig jam. It can be done in just 30 minutes and ready to pair with a bottle of Pinot Noir.
Ingredients
Scale
- 12 ounces duck leg confit or cooked duck breast
- Fig spread or fig preserves
- 1 French baguette
- Olive oil
- Sea salt + pepper
- Fresh rosemary
FOR THE PARSNIP PUREE:
- 8 ounces parsnips (peeled and small-cubed)
- 1 cup Half and Half
- 2 garlic cloves (minced)
- 2 tablespoons butter
- Sea salt + pepper
Instructions
- Make the parsnip puree. In a small pot, combine the parsnips, Half and Half, garlic cloves, butter, and sea salt and pepper to taste. Cover, bring to a simmer, and cook until the parsnips are completely softened. A knife should pierce through them easily.
- If there is still a lot of liquid when the parsnips are fully cooked, uncover and reduce some of the liquid. Puree the mixture in a blender until smooth and creamy.
- Make the crostini. Preheat oven to 350 degrees F. Slice the baguette into even 1/4? thick slices. Brush both sides with olive oil and season with sea salt and pepper. Arrange in an even layer on baking sheets and cook until golden (15-20 minutes), rotating the pans halfway through.
- Assemble the crostini. Heat the duck confit or duck breast. Spread the bottom of the crostini with parsnip puree. Top with a slice of the duck confit. Garnish with a small dollop of fig preserves and fresh rosemary. Enjoy!
Notes
The parsnip puree can be made 1-2 days beforehand. Simply reheat before serving.
- Category: Appetizer