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Duck Breast Crostini with Orange Marmalade

Yields6 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

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.

Duck Breast Crostini with Orange Marmalade

12 Crostini
For the Duck Breast
 1 Large Duck Breast (about 10-12 oz) (skin on)
 1 tsp Salt
 ½ tsp Black Pepper
 ½ tsp Dried Thyme
 1 tbsp Olive Oil
For the Crostini
 1 Baguette (sliced into 1/2-inch thick rounds)
 2 tbsp Olive Oil
 1 clove Garlic (cut in half)
For the Orange Marmalade
 ½ cup Orange Marmalade
 1 tbsp Balsamic Vinegar
 1 tbsp Fresh Orange Juice
 ½ tsp Fresh Thyme (chopped)
 ¼ tsp Red Pepper Flakes (optional, for a spicy kick)
For Garnish
 Fresh Thyme Sprigs
 Orange Zest
Prepare the Orange Marmalade
1

  1. Combine Ingredients:

    • In a small saucepan over medium heat, combine orange marmalade, balsamic vinegar, orange juice, thyme, and red pepper flakes.

  2. Simmer the Sauce:

    • Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.

    • Remove from heat and let cool to room temperature.

Prepare the Crostini
2

  1. Preheat the Oven:

    • Preheat oven to 375°F (190°C).

  2. 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.

  3. Bake the Crostini:

    • Bake for 8-10 minutes or until golden and crisp.

    • Remove from the oven and set aside.

Prepare the Duck Breast
3

  1. 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.

  2. Season the Duck:

    • Season the duck breast with salt, pepper, and dried thyme on both sides.

  3. 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.

  4. 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.

  5. Rest the Duck:

    • Remove the duck from the skillet and let rest for 5 minutes before slicing.

Assemble the Crostini
4

  1. Slice the Duck Breast:

    • Slice the duck breast into thin slices against the grain.

  2. 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 and Serve
5

  1. Garnish the Crostini:

    • Sprinkle each crostini with fresh thyme and orange zest for added color and freshness.

  2. Serve Immediately:

    • Arrange on a serving platter and serve immediately while the crostini are still warm.

Serving and Presentation
6

  • 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.

Tips and Variations
7

  • 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.

Nutrition Facts

6 servings

Serving size