Duck Confit and Orange Crostini
 
Prep time
Cook time
Total time
 
Duck confit Crostini with Orange slices, blue cheese crumbles, fresh thyme, and drizzled with orange glaze (drizzled honey would also be delicious!)
Author:
Recipe type: Appetizer
Serves: 10+
Ingredients
  • Cure and Duck Confit
  • Salt
  • 2 Duck Leg Segments
  • 2 Cups of Duck Fat
  • Oranges and Orange Reduction
  • 4 Oranges, cut into supremes (segments)
  • ¼ cup of sugar
  • ⅓ cup orange juice (bottled or freshly squeeze)
  • The Crostini
  • French Bread, thinly sliced
  • thyme, roughly chopped
  • blue cheese, crumbled
Instructions
For the Confit
  1. Cover the skin of the legs with a generous amount of salt (Add crushed garlic and thyme if desired). Place in a small bowl or square pan, cover with plastic wrap and refrigerate overnight or up to 2 days.
  2. Remove the legs from the bowl, rinse off the excess salt and dry off as much as possible.
  3. In a medium sauce pot, place the duck legs so they lie flat on the bottom of the pot and do not overlap. Cover with the duck fat so they are completely submerged by at least 2 inches. Add thyme and crushed garlic, if desired.
  4. Bring to a boil and then reduce to a very low simmer.
  5. Cook for about 2 hours, or until a knife is inserted into the leg and comes out easily (the leg should remain in place).
  6. Remove from the fat and let the leg cool completely before breaking apart. Be sure to peal off all of the skin and cartilage, because that is chewy and unpleasant to eat.
For the Orange Reduction
  1. In small sauce pot, combine the orange juice, orange slices and sugar. Over medium low heat, allow the sugar to dissolve and begin reducing the juice. After about 2 minutes, remove the slices. If left for too long, they will break apart and turn to mush (you can choose not to cook the slices at all, but I thought this enhanced the flavor and made the crostinis slightly easier to bite into). Reduce the juice at a simmer until it resembles a thin syrup.
For the Crostini
  1. Place the slices of bread in a cold oven and preheat to 350 F. By the time the oven had reached the proper temperature, the slices only needed a couple of minutes more before they are ready.
  2. Spread a small amount of butter on the top of the crostini, place about a spoonful of confit, orange slices and lightly sprinkle with blue cheese (this flavor can be overpowering, so you only need a little), drizzle with the orange glaze and garnish with chopped thyme.
Recipe by A Sue Chef at http://www.asuechef.com/duck-confit-and-orange-crostini/