Duck Breast Crostini with Orange Marmalade combines the savory, succulent taste of seared duck breast with the sweetness of orange marmalade, all served atop a crispy crostini. This appetizer is perfect for sophisticated gatherings or holiday entertaining.
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Combine Ingredients:
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In a small saucepan over medium heat, combine orange marmalade, balsamic vinegar, orange juice, thyme, and red pepper flakes.
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Simmer the Sauce:
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Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
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Remove from heat and let cool to room temperature.
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Preheat the Oven:
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Preheat oven to 375°F (190°C).
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Prepare the Baguette:
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Arrange the baguette slices on a baking sheet.
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Brush each slice with olive oil and rub with the cut side of the garlic clove.
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Bake the Crostini:
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Bake for 8-10 minutes or until golden and crisp.
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Remove from the oven and set aside.
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Score the Skin:
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Pat the duck breast dry with paper towels.
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Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut through to the meat.
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Season the Duck:
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Season the duck breast with salt, pepper, and dried thyme on both sides.
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Sear the Duck:
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Heat a skillet over medium-high heat. Add the olive oil.
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Place the duck breast skin-side down and cook for 6-8 minutes, allowing the fat to render and the skin to become golden and crispy.
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Flip and Cook:
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Flip the duck breast and cook for an additional 4-5 minutes until the internal temperature reaches 135°F (57°C) for medium-rare.
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Adjust cook time as needed for desired doneness.
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Rest the Duck:
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Remove the duck from the skillet and let rest for 5 minutes before slicing.
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Slice the Duck Breast:
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Slice the duck breast into thin slices against the grain.
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Assemble the Crostini:
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Spread a thin layer of orange marmalade on each crostini.
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Top with a slice of seared duck breast.
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Drizzle with additional orange marmalade for extra flavor.
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Garnish the Crostini:
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Sprinkle each crostini with fresh thyme and orange zest for added color and freshness.
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Serve Immediately:
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Arrange on a serving platter and serve immediately while the crostini are still warm.
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Serve the crostini on a rustic wooden board or slate platter for a visually striking presentation.
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Pair with a bold red wine such as Pinot Noir or Malbec to complement the rich flavors of the duck and marmalade.
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Spicy Twist: Add 1/2 tsp chili flakes or hot honey to the orange marmalade for a spicy kick.
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Herb Infusion: Substitute thyme with fresh rosemary or sage for a deeper, earthier flavor.
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Cheesy Crostini: Add a slice of brie or goat cheese beneath the duck breast for added richness.
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Make Ahead: The orange marmalade can be prepared and stored in the refrigerator up to 3 days in advance.
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Vegetarian Option: Substitute duck with caramelized mushrooms or roasted beet slices for a vegetarian version.
Ingredients
Directions
-
Combine Ingredients:
-
In a small saucepan over medium heat, combine orange marmalade, balsamic vinegar, orange juice, thyme, and red pepper flakes.
-
-
Simmer the Sauce:
-
Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
-
Remove from heat and let cool to room temperature.
-
-
Preheat the Oven:
-
Preheat oven to 375°F (190°C).
-
-
Prepare the Baguette:
-
Arrange the baguette slices on a baking sheet.
-
Brush each slice with olive oil and rub with the cut side of the garlic clove.
-
-
Bake the Crostini:
-
Bake for 8-10 minutes or until golden and crisp.
-
Remove from the oven and set aside.
-
-
Score the Skin:
-
Pat the duck breast dry with paper towels.
-
Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut through to the meat.
-
-
Season the Duck:
-
Season the duck breast with salt, pepper, and dried thyme on both sides.
-
-
Sear the Duck:
-
Heat a skillet over medium-high heat. Add the olive oil.
-
Place the duck breast skin-side down and cook for 6-8 minutes, allowing the fat to render and the skin to become golden and crispy.
-
-
Flip and Cook:
-
Flip the duck breast and cook for an additional 4-5 minutes until the internal temperature reaches 135°F (57°C) for medium-rare.
-
Adjust cook time as needed for desired doneness.
-
-
Rest the Duck:
-
Remove the duck from the skillet and let rest for 5 minutes before slicing.
-
-
Slice the Duck Breast:
-
Slice the duck breast into thin slices against the grain.
-
-
Assemble the Crostini:
-
Spread a thin layer of orange marmalade on each crostini.
-
Top with a slice of seared duck breast.
-
Drizzle with additional orange marmalade for extra flavor.
-
-
Garnish the Crostini:
-
Sprinkle each crostini with fresh thyme and orange zest for added color and freshness.
-
-
Serve Immediately:
-
Arrange on a serving platter and serve immediately while the crostini are still warm.
-
-
Serve the crostini on a rustic wooden board or slate platter for a visually striking presentation.
-
Pair with a bold red wine such as Pinot Noir or Malbec to complement the rich flavors of the duck and marmalade.
-
Spicy Twist: Add 1/2 tsp chili flakes or hot honey to the orange marmalade for a spicy kick.
-
Herb Infusion: Substitute thyme with fresh rosemary or sage for a deeper, earthier flavor.
-
Cheesy Crostini: Add a slice of brie or goat cheese beneath the duck breast for added richness.
-
Make Ahead: The orange marmalade can be prepared and stored in the refrigerator up to 3 days in advance.
-
Vegetarian Option: Substitute duck with caramelized mushrooms or roasted beet slices for a vegetarian version.