Duck Rillette with Goat Cheese on Crostini

Yields: 8
Prep Time: 15 minutes
Total Time: 20 minutes
Duck Rillette Goat Cheese and Crostini
Ingredients Instructions
  • 4 confit duck legs, meat removed
  • 1/2 cup minced onions
  • 1 tablespoon minced parsley
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon Cognac
  • 4 tablespoons butter
  • Salt and fresh black pepper
  • 2 tablespoons confit duck fat
  • 1. In a food processor with a metal blade, combine all the ingredients together. Pulse the ingredients 5 times until the mixture resembles finely chopped meat. Season the mixture with salt and black pepper.
  • 2. Store the mixture into an airtight container until ready to use. Will store in the refrigerator for up to 1 week.
Ingredients Instructions
  • 1 baguette, halved, and sliced crosswise 3/8-inch thick
  • 1 jar Silver Spring Cranberry Horseradish
  • 8 ounces goat cheese
  • Kosher salt and freshly ground black pepper
  • Superior Fresh Microgreens
  • Syrupy balsamic vinegar
  • 1. Toast the bread in a toaster and while it is still warm, spread the cheese on each slice to cover it entirely.
  • 2. Please spoonful of cranberry horseradish on top of goat cheese
  • 3. Place a spoonful of duck on each piece of the bread with spreads applied
  • 4. Top that with a few microgreens, and drizzle lightly with the balsamic vinegar
  • 5. Sprinkle lightly with salt and pepper. Serve at room temperature.