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Duck Confit Bruschetta with Apples and Brie

Stacey
Aug 14, 2014 Appetizers, Recipes Comments Off on Duck Confit Bruschetta with Apples and Brie
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Duck Confit Bruschetta with Apples and Brie

8 servings
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Ingredients
  

  • 1 tablespoon peanut oil
  • 1 medium sweet onion; thinly sliced
  • 2 medium granny Smith apple; peeled small dice
  • Salt; if needed to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon country mustard
  • 1 teaspoon white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 inch each baguette; 1/2slices
  • 2 clove garlic; plus more if needed
  • 2 legs duck confit; meat shredded
  • 1 cup Frisée lettuce; washed stemmed, dried
  • 0.5 lb brie cheese

Instructions
 

  • 1. Heat peanut oil in a medium skillet over medium-high heat. Add the sliced onions and cook for 5 minutes, stirring occasionally. Add the diced apples and cook for 5 minutes or until apples and onions are pale golden brown. Season to taste with salt and pepper. Transfer to a small bowl
  • and let cool.
  • 2. In a small bowl, whisk together the mustard and vinegar. Slowly drizzle in the olive oil. Season to taste with salt and pepper. Reserve. (Whisk again before re-using)
  • 3. Toast crostini on both sides and while still warm, rub one surface with garlic clove. Place crostini on a baking sheet.
  • 4. In the same skillet used for the onions, add shredded duck confit and warm over medium-low heat, about 1 minute. Drain any liquid from the onion mixture and add to skillet. Mix well to combine and continue to heat
  • until warm.
  • 5. Chop the frisée into bite-size pieces. In medium bowl, add frisée. Add enough vinaigrette to lightly coat.
  • 6. To assemble: Place a portion of confit-onion mixture on each crostini, place a small mound of frisée on top of duck, and top with a portion of brie. Place baking sheet under the broiler to melt the cheese. Serve.
Tried this recipe?Let us know how it was!
Stacey Adams

Stacey Adams is the owner and Culinary Director of Tastings Gourmet Market

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