Crostinis de pato

Ingredientes

• 2 duck breast
• 1 tbsp thyme (extra for garnish)
• 24 slices baguette
• 24 cherries (approx 200g)
• 200 g goats cheese
• 100 ml cream
• 4 tbsp milk
• 2 tbsp balsamic vinegar
• 50 g hazelnuts
• 5 tbsp olive oil

Preparación

1. 1

   --- Crostini ---

2. 2

   Slice the baguette into 24 slices. Using a pastry brush rub each side of the crostini with the remaining oil and sprinkle with a pinch of salt

3. 3

   Place in a baking tray and cook in the oven @ 180c for 5 minutes, flip and cook for a further 3-5 minutes until crispy (crostini can be made well in advance).

4. 4

   --- Duck ---

5. 5

   Slice duck skin at an angle with a sharp knife, being careful not to cut through to the flesh

6. 6

   Season ducks generously with salt (no oil is necessary)

7. 7

   Place duck skin side down into a cold pan on low heat setting. Cook undisturbed for 8 minutes.

8. 8

   Flip the duck, cook for 2 minutes flesh side down

9. 9

   Place the duck on a wire rack on a baking tray skin side up and cook for a further 3-4 minutes or until internal temp is 52c

10. 10

    Reserve rendered duck fat from the frying pan for some epic roast potatoes another time ?

11. 11

    Rest duck for 8-10 minutes before slicing each breast into 12 thin slices

12. 12

    --- Cherries ---

13. 13

    Remove the seeds from the cherries using a cherry pitter (see notes if you don’t have a pitter).

14. 14

    Slice in ½ and toss cherries in 1 tbsp olive oil, salt, pepper, balsamic & 1 tbsp chopped thyme

15. 15

    Place on a lined baking tray and roast @ 180c for 6-8 minutes

16. 16

    --- Hazelnuts ---

17. 17

    Lightly toast the hazelnuts in a dry frying pan for 1-2 minutes

18. 18

    Remove and chop

19. 19

    --- Goats Cheese Mousse ---

20. 20

    Mix goats cheese & milk together until smooth

21. 21

    Whip the cream to soft peaks and stir into the goats cheese mixture

22. 22

    --- Serving ---

23. 23

    Place a spoon of goats cheese mousse on the crostini, top with some cherries, a slice of duck breast and sprinkle of hazelnuts

24. 24

    Try not to eat them all before your guests get a chance to ?