Description
Creamy parsnip puree and sweet fig jam top crispy crostini and perfectly seared duck confit. A sophisticated appetizer, ready in 30 minutes!
Ingredients
Units
Scale
- 12 oz (340 g) duck leg confit or cooked duck breast
- Fig spread or fig preserves
- 1 French baguette
- Olive oil
- Sea salt + pepper
- Fresh rosemary
- 8 oz (227 g) parsnips (peeled and small-cubed)
- 1 cups (237 ml) Half and Half
- 2 cloves garlic (minced)
- 2 tbsp butter
Instructions
- Make the parsnip puree: In a small pot, combine parsnips, Half and Half, garlic cloves, butter, sea salt, and pepper to taste. Cover, bring to a simmer, and cook until the parsnips are completely softened, easily pierced by a knife. 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°F (177°C). Slice the baguette into even 1/4-inch 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 duck confit. Garnish with a small dollop of fig preserves and fresh rosemary.
Notes
- For a richer parsnip puree, use whole milk instead of half-and-half.
- To ensure crispy crostini, ensure your baguette slices are completely dry before brushing with olive oil.
- Leftover parsnip puree can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 2 crostini
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 2
- Protein: 10
- Cholesterol: 70